Paleo Popcorn Chicken with Honey Mustard

For the Honey Mustard:
1 In a bowl, combine the mayo, Dijon, grainy mustard, honey
For the Popcorn Chicken
1 Place the arrowroot starch, cassava flour and eggs into three separate mixing bowls. Season the cassava flour with the paprika, onion powder, and a ¼ teaspoon each of salt and pepper and stir through to incorporate. Add 2 tablespoons of water to the eggs and whisk vigorously until frothy.
2 Season the chicken with salt and pepper. Dredge the chicken in the arrowroot starch, then dip into the egg wash, and finally dredge in the seasoned cassava flour.
3 Heat a 10-inch non-stick skillet over medium-high heat. Add the avocado oil and heat for 1 to 2 minutes, or until it reaches 350F. Shake off any excess breading from the chicken and carefully add it to the hot oil. Cook the chicken until it’s golden brown, about 3 minutes. Flip and cook an additional 3 minutes or until cooked through. Transfer the popcorn chicken to a plate lined with paper towel to soak up excess oil.
4 Serve immediately with lemon wedges and honey mustard.