Preheat oven to 350 degrees. Spray coconut oil on the bottom of a 9 x 13 glass baking dish.
In a medium size mixing bowl, pour the beaten eggs and aside.
In a large, shallow dish, combine the cornstarch, onion powder, 1/2 TBSP garlic powder, salt and pepper and mix well. In another large shallow dish, pour in the rice flour. Set all 3 dishes aside, in order, in an assembly line.
Soak the chicken pieces in the egg for a few minutes and mix to make sure they are all well coated. Transfer each piece to the rice flour dish but allow the excess egg to drip off first. Toss until evenly covered in the flour, from there move each chicken rice flour coated piece in the cornstarch mixture and repeat process.
Place the fully battered chicken pieces into the baking dish and bake for 45 minutes (set oven timer), stir every 10-15 minutes to allow the chicken to cook thoroughly and crisp evenly.
After you place chicken in the oven, combine the ketchup, coconut sugar, apple cider vinegar, coconut aminos, 2 tsp garlic powder, yellow onion, freshly minced garlic, and red pepper flakes together in a medium mixing bowl.
When the timer dings on the baked chicken (45 min), pour the sauce over the chicken and stir to fully coat all sides.
Place dish back in the over for 20 minutes (set timer). Watch for sauce to turn into a more glaze-like consistency. Check at 10 min. Your dish may be ready to come out. If not, cook the full 20 min. Chicken should be thoroughly cooked.
Remove dish from oven and serve warm over your favourite rice.
Garnish with finely diced green onion and sesame seeds.