To begin, cut the chicken breasts into 1 inch pieces. Sprinkle the chicken with the salt and pepper.

In a large skillet, heat the coconut oil over medium high heat.

Toss in the chicken and cook until it is lightly golden in areas. This will take about 5 minutes or so.

Meanwhile, combine the garlic, ginger, water, honey, coconut aminos, ketchup, apple cider vinegar and red pepper flakes in a bowl. Stir to combine.

When the chicken is lightly golden, pour in the sauce. Bring the mixture to a boil, reduce the heat and simmer for 20 minutes.

To thicken the sauce after it cooks, raise the heat in the skillet so that the mixture begins boiling again.

In a small dish or glass, whisk together the ¼ cup of cold water and the tapioca starch. Pour the smooth mixture into the skillet, and let it come to a boil, stirring continually. When thickens, turn off the heat..

Enjoy!