Cut chicken into cubes, about 1-inch each, and set aside
Pour almond flour into medium-sized bowl or shallow dish and add a pinch of salt and pepper.
In a separate bowl whisk together eggs and cream.
Drop a handful of chicken into the egg/cream mixture, then coat chicken pieces completely with almond flour. Shake off excess and spread chicken on sheet pan. Repeat until all chicken pieces are breaded.
Heat 1/4 cup of oil in a large skillet or wok at medium-high heat. Have a sheet pan or plate ready for the cooked chicken. Check that your oil is hot and drop chicken in the oil a handful at a time. It is important not to over crowd the chicken when frying. Flip chicken pieces over after frying for 3 minutes and fry until cooked all the way through. Remove cooked chicken to waiting sheet pan/plate and add more to skillet. Add coconut oil as needed to keep at a good level.
Whisk together soy sauce, ketchup, vinegar, and sesame oil in a small bowl. Add the xanthan gum, ginger and garlic.
Preheat another skillet at medium high heat and add sauce to the pan. Stir often until bubbly and begins to thicken. Add the chicken to the pan and stir together until the sauce is thickened and chicken is coated.