Combine all ingredients for the sauce in a blender, and let it sit while you cook the chicken so the dates can soften.
Slice the chicken into bite-sized pieces and toss with sea salt.
Sprinkle with tapioca starch and toss together until evenly coated.
STOVE TOP METHOD: Heat avocado oil in a large skillet over medium heat. Once hot, add chicken in a single layer (work in batches if necessary). Cook for 6-7 minutes while turning every few minutes, until cooked through. Remove from heat and set aside.
AIR FRYER METHOD: Preheat air fryer to 390 degrees F. Add the chicken in a single layer in the air fryer basket (work in batches if necessary). Cook for 15 minutes, stirring halfway through. Set aside.
Blend the soaked sauce ingredients until smooth.
Heat a pan over medium heat and add the sauce.
Once the sauce starts bubbling, start stirring while simmering for about 3 minutes until reduced and thickened.
Add the chicken to the sauce and stir to coat.
Remove from heat and sprinkle with toasted sesame seed and chopped green onions.
Serve with cauliflower rice or your favorite side.