1. Make the marinade: Whisk together the coconut aminos, apple cider vinegar, and arrowroot powder to form a slurry. Add the chicken to the marinade and toss to coat. Marinate in the refrigerator for at least 30 minutes, up to 8 hours.

2. Make the Kung Pao sauce: Whisk together all the ingredients in a medium bowl. This may be made ahead and refrigerated for several days.

3. To cook the Kung Pao Chicken, heat a heavy skillet or wok over medium to medium-high heat and add the avocado oil. Add the dried and fresh peppers and cook for about one minute, enough to soften them.

4. Add the marinated chicken and stir fry, stirring constantly, until cooked through, about 5 minutes.

5. Add the garlic and scallions and stir fry for 1 minute.

6. Add the Kung Pao sauce and peanuts and stir fry for 2 minutes, then remove from heat. Garnish with reserved sliced scallions and serve over cauliflower rice, rice, or a mixture of both.