In a mixing bowl, beat one egg with a pinch of salt, pepper, and a drizzle of olive oil until well combined. In a separate bowl, whisk together gluten-free all-purpose flour, cornstarch, baking soda, and additional seasonings until evenly mixed.

Take your boneless, skinless chicken fillets and cut them into strips. Dip each chicken strip first into the egg mixture, allowing excess to drip off, then coat thoroughly in the flour mixture, pressing down gently to adhere.

Heat about a half-inch of olive oil in a large skillet over medium-high heat until it reaches roughly 350°F. Carefully add the coated chicken strips in batches, ensuring not to overcrowd the pan. Fry for 6-7 minutes, flipping halfway, until golden brown and crispy.

In a separate large pan, add a small amount of olive oil and toss in sliced yellow bell pepper and green beans. Sauté over medium heat for about 5 minutes until the vegetables are tender yet still vibrant.

In a saucepan over medium heat, combine honey, hot sauce, apple cider vinegar, lemon juice, and a splash of water. Once mixed, stir in a little cornstarch, cooking until the sauce thickens.

Once the sauce is ready, add the crispy chicken strips and sautéed vegetables to the pan. Gently stir everything together to ensure coating with the sauce. Continue to heat for 2-3 minutes.

Remove the skillet from heat and transfer the dish onto a serving plate, optionally sprinkle with sesame seeds, and serve immediately.