Wash & chop serrano pepper, and mince garlic.

Put chopped pepper in pan over medium-low heat, and dry-cook for 5 minutes. Meanwhile, measure 2 Tablespoons of sherry wine out, and then use a wine wand in the mixture for at least ten minutes, stirring gently whenever you remember to.

Add sesame oil and garlic, and sauté for 3 more minutes, when garlic is just starting to brown.

While the mixture sautés, mix together the broth, apple cider vinegar, sherry wine, coconut aminos, umeboshi, honey, black pepper, and ginger puree. Once the garlic starts to brown, add in the vinegar mixture.

Stir everything together for 30 seconds, and then let it cook for 7-10 minutes, stirring occasionally.

Once the sauce is lightly boiling, turn the temp fully to low. Mix 2 teaspoons of arrowroot starch with 2 Tablespoons of water until they form a slurry. Add the slurry to your sauce and combine well, until the mixture has thickened.

Preheat your oven or air fryer to 400°F/205°C for 5 minutes. Crack your eggs into a small bowl, and then blend them until they're a light yellow color. Measure out your almond flour, rice flour, garlic powder, sea salt, and baking powder into a separate bowl, mixing them until well-combined.

Dip each of your chicken tenders into the egg, and then into the almond flour and line the dredged tenders up on a plate while the air fryer preheats. Once the fryer is ready, spray it with cooking spray, and then line up the tenders in a single layer and cook at 400°F/205°C for 3-4 minutes on each side, until lightly browned.

Once cooked, toss your air-fried chicken or cauliflower in the sauce until coated, then sprinkle tops with toasted sesame seeds and chopped chives. Serve with a side of steamed veggies & enjoy!