For the Sauce:
In a blender or similar combine 1.5 Tablespoon Sriracha Sauce, 1/3 cup mayonnaise, 1 tablespoon chopped roasted red peppers, 2.5 tablespoons Swerve, 2 tablespoons rice wine vinegar (unsweetened), 1 tsp fish sauce and 1/2 tsp roasted garlic powder and blend until smooth. Place in refrigerator to chill until ready to serve.
In a large bowl, mix together heavy cream, coconut flour, egg, remaining Sriracha, salt and pepper, to taste. Add Almond Flour to separate bowl.
Heat vegetable oil in a large skillet over medium high heat
Dip chicken in wet mixture and then almond flour, pressing to coat. Add Chicken to hot oil and cook until golden brown, turn and cook other side until golden brown. Remove to a waiting plate and continue to cook chicken until all is cooked golden and crispy.
Serve over steamed broccoli with Bang Bang sauce.