In a mixing bowl, beat one egg with a pinch of salt, black pepper, and a tablespoon of olive oil. Whisk until well combined.

In a separate bowl, combine gluten-free all-purpose flour, cornstarch, and baking soda.

Dip each chicken strip into the egg mixture, ensuring it’s thoroughly coated, then roll in the flour blend.

Heat a skillet over medium-high heat and add olive oil. Fry coated chicken strips for 6-7 minutes.

In a separate pan, heat a tablespoon of olive oil and sauté yellow bell pepper and green beans for about 5 minutes.

In a small saucepan over medium heat, combine honey, hot sauce, apple cider vinegar, lemon juice, and water. Whisk in cornstarch to thicken.

Fold in the fried chicken and sautéed vegetables, tossing everything together for 2-3 minutes.

Plate the warm chicken and vegetable mixture, and sprinkle with sesame seeds before serving.