Preheat your oven to 400°F (200°C). Mix together the Frank's RedHot sauce, honey, apple cider vinegar, and crushed red pepper in a baking dish.

Cut the boneless chicken into ¾ inch chunks. In a zip-top bag, combine arrowroot powder, coconut flour, and salt. Add the chicken chunks and shake until coated.

In a bowl, whisk the large eggs until well combined. Heat oil in a frying pan over high heat until shimmering.

Carefully place coated chicken chunks into the hot oil, frying for about 1 minute on each side until golden brown. Drain on paper towels.

Toss the fried chicken pieces in the prepared sauce in the baking dish, ensuring each piece is evenly coated.

Bake in the preheated oven for 30 minutes, tossing every 10 minutes for even cooking.

Let the Firecracker Chicken cool slightly before serving. Best served warm with cauliflower rice or steamed veggies.