Chop your chicken into bite-size chunks and place in a large bowl.
Add all the marinade ingredients to the bowl of chicken (minus the arrowroot powder). Using gloves (optional, but nice) blend together the chicken with the marinade ingredients until each piece is well coated. Set aside.
Make your swete and sour sauce by whisking together all the ingredients in a bowl and set aside.
Chop all the veggies and pineapple.
Preheat a large cast iron skillet (or wok) over medium-high heat for a couple minutes. Once preheated, add your oil (enough to fry the chicken) and let that preheat for another minute.
While your oil is preheating, place the 1 cup of arrowroot powder in a bowl and set that, along with the bowl of marinading chicken next to your skillet.
Dredge your chicken chunks in the powder and place in the hot skillet. Fry the chicken in small batches for several minutes on each side until golden brown. You may need to adjust the heat as you go to make sure the chicken doesn't burn.
Once each batch of chicken is done, place them onto a paper-towel lined plate and do the next batch.
Once your chicken is all cooked, turn off the heat, pour any excess oil out of the skillet and remove any chicken bits.
Turn the heat back on to medium and add a couple tbs more of avocado or coconut oil.
Add the garlic, onion and bell pepper and saute for one minute.
Add your sauce to the veggies and saute until the sauce thickens and is quitwe bubbly.
Add the pineapple and stir.
Add the fried chicken, turn the heat off and stir until chicken is coated.
Serve overtop a bed of rice and eat immediately.