Place the almond flour into a shallow bowl or plate. Add the egg and heavy whipping cream to a small bowl and whisk to combine well. Put the pork rind crumbs into a shallow bowl or plate.

Dip the chicken pieces into the almond flour, then the egg mixture, and finally into the pork rind crumbs.

Heat the olive oil in a large skillet over medium-high heat.

Cook the chicken evenly on both sides until it is completely cooked through. Remove the chicken from the skillet and set aside.

In a bowl, whisk together the orange juice, zest, soy sauce, rice wine vinegar, sugar-free honey, and chicken broth until well combined.

Place the minced garlic and ginger paste into the skillet over medium heat, and saute for 15-30 seconds.

Pour the sauce into the skillet, and saute until it thickens a bit.

Add the chicken back into the skillet, and toss to coat in the sauce.

Serve the chicken over cauliflower rice, and top with green onion for garnish.