Trim any excess fat from the chicken thighs and cut them into bite-sized pieces.

In a bowl, whisk together the gluten-free flour, cornstarch, salt, and pepper.

In another bowl, beat the eggs until smooth.

Dip each piece of chicken into the beaten eggs, then dredge in the dry mix, pressing lightly to ensure the coating adheres. Shake off excess coating.

Heat a thin layer of oil in a large skillet over medium heat.

Add the coated chicken in a single layer and fry until the exterior is golden and crisp and the chicken is no longer pink inside.

Remove the chicken to a paper towel-lined plate to drain.

In a small saucepan, combine orange juice, honey, gluten-free soy sauce, rice vinegar, minced ginger, and minced garlic.

Bring the mixture to a gentle simmer and cook until the sauce thickens slightly and becomes glossy.

Pour the warm orange glaze over the crispy chicken and toss gently to coat.

Serve hot, garnished with sliced green onions and sesame seeds if desired.