Prepare the ingredients first. In a large bowl, season the chicken with ½ tsp of xanthan gum, egg whites, and 1 tbsp coconut aminos.
Place the scallions on a chopping board and cut the pieces, discarding the green pieces from the white.
Heat a tablespoon of sesame oil in a saucepan over medium heat. Saute the ginger and minced garlic together with the scallion whites. Mix for about 30 seconds. Gently pour the chicken broth into the pan. Season with hot sauce, erythritol, and 1 tbsp coconut aminos. Mix the ingredients to combine well. Stir ½ tsp of xanthan gum into the mixture. Whisk until thick. Leave to cook.
In a non-stick frying pan, heat about 2 tablespoons of sesame oil over medium-high heat. Pan fry the chicken for 7 to 8 minutes, making sure all sides are well-cooked.
Add the sauce in the pan and continue cooking for another few minutes. Garnish with sesame seeds.
Prepare 2 bowls of cauliflower rice. Lay the chicken on top of the rice and garnish with chopped green scallions. Serve while hot.