Preheat the oven to 425° and get out a 2-quart baking dish.

Make the sauce: Zest and juice the orange into a small bowl. Add in the garlic, coconut aminos, sunflower butter, tomato paste, vinegar, fish sauce, hot sauce, and arrowroot powder. Whisk until fully combined and set aside.

Prep the chicken: combine ginger, garlic powder, salt, coriander, and black pepper in a large bowl and mix it with a fork. Add the chicken to the spices and toss to coat.

Add the oil to a large non-stick skillet and heat over medium-high heat for 2 minutes. Add the chicken in a single layer and brown it, undisturbed for 3-4 minutes. Flip the chicken and brown the other side for 1 minute then transfer to a 2-quart baking dish.

Thicken the sauce: Pour the sauce into the pan that was used for the chicken and heat it, scrapping any brown bits in the pan, until it is thickened a little, 1-2 minutes. Pour the sauce over the chicken and bake for 15-20 minutes until the sauce has caramelized.