The Chicken Fingers:
Season chicken with salt and set for at least 15 minutes.
Chop chicken into finger size strips
Set 3 eggs in a bowl and whisk until yolk and whites are well incorporated.
In a separate shallow bowl or plate, spread out gluten-free breadcrumbs.
One at a time, dip chicken into egg mixture, lift and allow to drip excess egg.
Place strip on bread crumb bowl and mix until fully coated.
Set aside and repeat with all strips.
Place strips on a parchment lined pan and set in oven until cooked and browned (about 15-20 minutes)
Sweet Potato Fries
Rinse and scrub sweet potatoes.
Chop ends off and slice potatoes into long thin strips.
In a large bowl, coat potato strips with olive oil and salt to taste.
Evenly distribute potato strips on a parchment lined pan and add to oven. Cook until soft on the inside and crispy on the outside (about 30-35 minutes).
While chicken and sweet potatoes are cooking, make the sauce:
In a small bowl, mix minced ginger, orange zest, orange juice, and honey until all ingredients are integrated.
Set aside for dipping.
When chicken is ready, remove from the oven to let cool. Repeat with sweet potatoes.