Chicken:

1. Place chicken thighs into a bowl and season with kosher salt, fresh cracked black pepper and grated ginger. Toss to combine. Wrap and cure in the fridge for 1 hour to overnight.
2. In 3 separate bowls place panko breadcrumbs, flour, and egg whites that have been whisked together. Coat the marinated chicken thighs in flour, shaking off excess. Then coat in the egg whites, and then in the panko breadcrumbs setting pieces aside on a parchment covered sheet pan. Make sure to keep one hand for dry ingredients and one hand for wet ingredients.
3. Bake 400℉ (204℃) 6 - 8 minutes.

‍Sauce:

1. In a medium-size pot, add avocado oil and set over medium heat; once hot, add chiles, ginger and garlic and saute until toasted, about 2 minutes making sure not to burn garlic.
2. Add orange juice, soy sauce, optional monk fruit powder, vinegar, and orange zest; bring the sauce to a boil, then reduce to a simmer. While the sauce is reducing, prepare your slurry by mixing cornstarch and 1 Tbsp of water in a small mixing bowl until fully combined. Add slurry to sauce and stir until thickened, around 30 seconds. Turn off heat and pass sauce through a fine mesh strainer and into a bowl or ramekin.
3. Place baked chicken in a large mixing bowl and coat generously with sauce, toss until all pieces are completely coated.  
4. Plate chicken and optionally garnished with green onion and flakey salt.