Slice the zucchini on a mandolin using a 5mm julienne blade.

Place the noodles in a large strainer and place the strainer over top of a large bowl.

Sprinkle the noodles generously with salt and let them sit for 30 minutes, stirring every so often.

Place the coconut flour and a pinch of salt and pepper in a large Ziploc bag.

Cut the chicken breast into bite sized pieces and place into the bag with the coconut flour. Shake around until the chicken is well coated.

Pour the egg whites and the coconut flakes into separate large shallow bowls. Dump the chicken into the egg whites, mixing around until the chicken is well coated (it gets messy!)

Transfer the chicken into the coconut flakes, tossing and lightly pressing to coat the chicken.

Heat just enough oil to cover the bottom of large wok on medium heat (I did the chicken in 4 batches, using just over 1 tbsp for each batch) and place the chicken in. Do not crowd the chicken.

Cook until the bottom is golden brown (about 3-4 minutes,) flip and then cook again on the other side. I find using kitchen tongs makes the flipping process a lot easier. Transfer the cooked chicken to a paper towel lined plate and blot of excess oil. Repeat until all the chicken is done.

While the chicken cooks, heat 1 teaspoon of oil in a large pan on medium/high heat. Cook the ginger and garlic until fragrant, just a minute or so.

Add in the honey, chicken broth, vinegar, soy sauce and sesame oil and bring to a boil.

When the sauce begins to boil, whisk together the cornstarch and water in a small bowl and pour into the sauce, stirring constantly to ensure it mixes smooth and evenly.

Boil the sauce until it begins to thicken, just a minute or 2, and then reduce the heat to medium and gently simmer until it’s thick and shiny. Remove from heat.

Squeeze out the excess water from the zucchini noodles and toss into the pot with the sauce, stiring to evenly coat the zucchini noodles.

Divide the noodles between 4 places and then top with chicken. Garnish with diced green onion.