Preheat the oven to 400°F and prepare a 3-quart baking dish. Pour in the Frank’s RedHot Sauce, honey, apple cider vinegar, crushed red pepper, and 1 teaspoon of salt. Stir gently to combine.

Cut the boneless chicken thighs into 3/4-inch chunks. In a gallon zip bag, combine the arrowroot powder, coconut flour, and 1/2 teaspoon of salt. Add the chicken, zip the bag, and shake well to coat each piece evenly.

Crack the eggs into a small bowl and whisk them until well combined. Heat a large skillet or wok over high heat, adding about 1/4 inch of coconut or avocado oil. Place a plate nearby lined with paper towels for later.

Working in small batches, dip a handful of the coated chicken pieces into the egg mixture. Shake off any excess egg, and gently place each piece in the hot oil. Fry for 1 minute, flip with tongs, and fry for an additional minute until golden brown.

Move the fried chicken to the plate lined with paper towels to drain. Repeat the frying process with the remaining chicken pieces until all are cooked.

Once all the chicken has been fried, transfer it to the prepared baking dish containing the sauce. Toss well to ensure each piece is generously coated with the sticky mixture.

Place the baking dish in the preheated oven, baking for 10 minutes. Toss the chicken, returning it to the oven for another 10 minutes. Toss once more, then bake for an additional 10 minutes, totaling 30 minutes.

The sauce should become thick and sticky. Serve warm.