In a medium bowl, whisk together one egg, a pinch of salt, black pepper, and two tablespoons of olive oil until well combined. In a separate bowl, mix together gluten-free all-purpose flour, cornstarch, and baking soda. Dip each chicken strip into the egg mixture, allowing excess to drip off, then coat well with the flour mixture, ensuring an even covering for crispy results.

In a large skillet or wok, heat enough olive oil to cover the bottom over medium-high heat until it reaches 350°F. Carefully add the coated chicken strips in batches, making sure not to overcrowd the pan. Fry for 6-7 minutes, turning occasionally, until the chicken is golden brown and crisp. Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil.

While the chicken fries, take a separate pan and heat a tablespoon of olive oil over medium heat. Add sliced yellow bell peppers and green beans, sautéing for about 5 minutes until they are vibrant and tender, but still slightly crisp.

In a small saucepan over medium heat, combine half a cup of honey, your preferred amount of hot sauce, two tablespoons of apple cider vinegar, and two tablespoons of lemon juice. Add enough water for desired consistency and a teaspoon of cornstarch for thickening. Stir continuously until the sauce thickens and bubbles.

Once the chicken is perfectly crisp and the vegetables are sautéed, add the fried chicken strips to the pan with the vegetables. Pour the thickened honey sauce over the mixture and gently toss to coat everything evenly. Heat together for an additional 2-3 minutes.