Dice the chicken breasts into cubes or bite size pieces.
In a large bowl or zip lock bag, add the tapioca flour. Dredge the chicken cubes (I like to use a tupperware bowl with a lid to shake the chicken around). Make sure all sides of the chicken are covered.
In a medium bowl, whisk the eggs together with the tablespoon of water. Dunk the chicken into the egg.
In a large skillet, heat the vegetable oil over medium-high heat. Once the oil has heated, add the chicken to the skillet and cook about 5-8 minutes flipping often. Once the chicken has browned, place them on a sheet pan and bake for 7 minutes.
While the chicken is baking, add the peppers and onions to the skillet. Cook for 10 minutes and then add the pineapple tidbits.
Whisk together the ketchup, coco aminos, pineapple juice, apple cider vinegar and garlic powder in a small bowl. Pour the mixture over the vegetables and mix.
Add the chicken and serve over rice or broccoli then garnish with green onions.