In a bowl, combine the mayo, Dijon, grainy mustard, honey
For the Popcorn Chicken
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.
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.
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.
Serve immediately with lemon wedges and honey mustard.