Place the tomato paste, broth, sweetener, vinegar, lime juice, fish sauce, salt, garlic powder and ginger in a medium-zied saucepan over medium heat. Stir well to combine. Bring the mixture to a boil, stirring often. Boil for 3 minutes, stirring occasionally, until thickened to your liking. Remove from the heat and let cool. Sift in the guar gum, if using, and whisk until well combined. Pour the sauce into a jar and refrigerate until ready to use. 

Heat the oil in a 4-inch-deep (or deeper) cast-iron skillet over medium heat at 350 degrees. The oil should be 1 inch deep, add more if needed.

Bread the chicken: Crack the eggs into a shallow baking dish and beat lightly with a fork. In another shallow baking dish, combine the powdered Parmesan and pepper. Dip a chicken nugget into the eggs, then the cheese mixture. Coat well.

When the oil is hot, fry the nuggets in batches for about 5 minutes, until golden brown and cooked through. 

Baste the fried chicken nuggets with the sauce. Serve over cauliflower rice and garnish with scallions, if desired