Place oil in a large sauté pan and bring to a high heat until bubbling.
While the oil heats, place the cut chicken in a bowl with vinegar, paprika, ginger, garlic, salt and pepper. Let the mixture sit 10 minutes.
Prepare a large plate with the tapioca flour.
Place the chicken on the place and coat generously with the flour.
Place ¼ of the chicken in the pot of oil. Cook 3-5 minutes until golden brown. Transfer the chicken to a plate lined with paper towels then add another ¼ of the chicken to the skillet. Repeat until all the chicken has been cooking.
While the chicken is cooking, prepare a pot of boiling water and cook the brown rice noodles until tender. Drain the water and run under cold water.
Place the ingredients for the sauce in a bowl and mix together.
Once the chicken is done, place it in a new skillet with the sauce and bring to medium heat. Cook 5 minutes until warm.
Add sliced green onions and sesame seeds and serve with brown rice noodles.
Nutrition for 1 out of 5 servings (*Please note that the macronutrient values on this recipe are a very rough estimate since the oil called for in frying the chicken will leave quite a bit after. Please do not use these values as a steadfast set of numbers, but instead as an awareness tool)