In a mixing bowl, whisk together one egg, salt, pepper, and a splash of olive oil, creating a smooth egg mixture.

In a second bowl, combine gluten-free all-purpose flour, cornstarch, and baking soda, ensuring an even blend for the crispy coating.

Take your chicken fillets and dip each strip into the egg mixture, ensuring an even layer. Dredge the coated chicken in the flour mix, shaking off any excess.

In a skillet, pour in enough olive oil for frying and heat it to 350°F over medium heat.

Carefully lower the coated chicken strips into the hot oil, frying them for 6 to 7 minutes until golden brown and crispy.

In a separate pan, add a splash of olive oil, toss in the yellow bell peppers and green beans, sautéing them for about 5 minutes.

In a saucepan, mix together honey, hot sauce, apple cider vinegar, lemon juice, water, and cornstarch. Cook over medium heat until the sauce thickens.

Once the sauce has thickened, add the fried chicken and sautéed vegetables into the saucepan, stirring gently to coat them evenly.

Transfer your finished dish to a serving platter, garnishing with toasted sesame seeds.