Start by preparing the sauce. In a small saucepan, add the orange juice, brown sugar substitute, vinegar, soy sauce and garlic. Heat for 3-4 minutes. Add the xanthan gum and whisk vigorously, ensuring there are no clumps. Let everything simmer for 5-6 minutes, until thick and sticky.
In a bowl, combine the eggs and heavy cream then add the chopped chicken. On a large plate, add the coconut flour, salt, and pepper. Mix until combined.
Individually, dip each piece of chicken in the flour mixture until fully coated.
Add the oil to a large pan and place over medium heat. Once it reaches around 350F, add enough chicken to fill the pan without overcrowding. Fry the chicken for 2-3 minutes, before flipping and cooking for a further minute. Remove the chicken and place it on a plate lined with paper towel. Repeat the process until all the chicken has been fried.
Once all the chicken has been cooked, toss it through the orange sauce until covered, then serve immediately.
* Only add this if you want a super thick sauce.TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 5 days. TO FREEZE: Place the cooled orange chicken in an airtight container and store it in the freezer for up to 6 months. TO REHEAT: Either microwave the chicken and sauce in 30-second spurts or reheat it in a non-stick pan.