Preheat the oven to 425°F and line a large tray with baking paper.

Whisk the chicken broth, tomato concentrate, sugar-free ‘syrup’, tamari, rice wine vinegar, and dried chili flakes in a bowl. Season the potato flour with salt and white pepper in a small bowl.

Chop or mince the peeled, fresh ginger and the garlic.

Dice the chicken into smaller, bite-sized pieces and place it into a bowl. Scatter over the seasoned potato flour and get stuck in mixing the chicken to ensure the pieces are evenly coated.

Spread out onto the tray ensuring they are lying in an even layer.

Place the tray into the oven on the middle rack for approx. 15-20 minutes. This should cook them through sufficiently and the light coating of potato flour will cause them to take on a little golden color. (You can always slice open a piece to check; it should no longer be pink).

While the chicken is cooking, heat the olive oil in a large, non-stick pan or wok and cook the garlic and ginger over moderate heat until softened. Pour in the chili broth tamari mixture and increase the heat, cooking the mixture until it reduces to a thick sauce.

Add the cooked chicken pieces to the pan and toss well to coat in the sauce. Remove from the heat and drizzle over the sesame oil, mixing well to combine.

Serve garnished with sliced salad onions and a scattering of sesame seeds.