With the same pan, give it a wipe with kitchen towels.
Add oil and heat on medium heat, melt coconut oil.
Add in the ginger, garlic, chilli flakes, and cumin. Cook until fragrant, about 1 minute.
Add in the juice and coconut aminos.
Bring to boil at high heat.
Add 1 tbsp of sauce liquid to 1 tbsp of tapioca flour in a bowl, and whisk until smooth.
Pour mixture into sauce while stirring constantly, and cook for 2 minutes.
Reduce heat to medium low and simmer for 6-7 mins, stirring frequently, until the sauce reduces by about 1/4.
Remove from heat, and add in chicken.
Toss to coat.