Preheat your oven to 400°F.

Place the flour in a shallow dish and the egg whites in another shallow dish.

Dip each piece of chicken into the flour, coating it evenly, then dip it into the egg whites.

Heat a large non-stick pan over medium-high heat and spray it with cooking spray.

Add the coated chicken pieces to the skillet and cook until they are browned and crispy, about 2-3 minutes per side. You may need to do this in batches to avoid overcrowding the pan. Remove the cooked chicken and set it aside.

In a separate saucepan, combine all the sweet and sour sauce ingredients: ketchup, rice vinegar, soy sauce, sugar substitute, minced garlic, ginger, water, and cornstarch/Xantham Gum. Cook over medium heat, stirring constantly, until the sauce thickens, which should take about 3-4 minutes. Once it thickens, remove it from heat.

In a large baking dish, combine the cooked chicken, bell peppers, onion, and pineapple chunks. Pour the sweet and sour sauce over the top and gently toss to coat everything evenly.

Cover the baking dish with tin foil and bake for 20-25 minutes, or until the chicken is cooked through, and the vegetables are tender.

Enjoy over cauliflower rice, or a blend of both!