Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or spray with cooking spray. In a large bowl, combine the chicken cubes with salt, minced garlic, ginger powder, and soy sauce, mixing well to ensure every piece is evenly coated with the marinade. Let this sit for 5 minutes while you prepare the breading station.

Crack the egg into the bowl with the marinated chicken and mix thoroughly until all pieces are well coated with the egg mixture. In a large plastic container with a tight-fitting lid, combine the flour and panko breadcrumbs, shaking the container to mix them evenly.

Add the egg-coated chicken pieces to the plastic container with the flour and breadcrumb mixture. Secure the lid tightly and shake vigorously in all directions for about 30 seconds, making sure every piece of chicken gets completely coated with the breading mixture. You should see each cube perfectly covered with the golden coating.

Remove the breaded chicken pieces from the container and arrange them in a single layer on your prepared baking sheet, making sure they don't touch each other to ensure even browning. Bake for 20-25 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C).

While the chicken is baking, prepare the firecracker sauce by whisking together buffalo sauce, lime juice, soy sauce, stevia, water and rice vinegar in a small saucepan. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry, then whisk this into the sauce mixture.

Place the saucepan over medium heat and cook the sauce, stirring constantly, for 2-3 minutes until it thickens and becomes glossy. The sauce should coat the back of a spoon when ready. Remove from heat and set aside.

Once the chicken is done baking, immediately transfer the hot, crispy pieces to a saucepan and mix with the warm firecracker sauce over them. Toss gently but thoroughly to ensure every piece is well coated with the shiny, flavorful sauce.

Serve immediately over steamed white rice