Cut chicken breast into 1 inch cubes then in a bowl whisk eggs, cream sriracha and Togarashi together. Toss chicken in egg mixture and chill in the fridge for 15 minutes.
In a separate bowl pour out ½ cup of pork king good breadcrumbs. As you bread each piece of chicken individually you can add a bit more breadcrumbs until all chicken has been fully coated.
Place in oven or air fryer at375 for 20-25 minutes until fully cooked then let rest for 5 minutes before tossing gently in sauce.
To prepare sauce, Over medium heat sauté ginger, garlic and avocado oil until veggies begin to soften then add scallions and lime juice and zest.
Next whisk in monkfruit sweetener and caramelize. Finally add remaining ingredients and stir until sauce begins to reduce and thicken. If sauce seems too thick add a tbsp of water or chicken stock for desired viscosity.