Juice the four oranges and add juice to the small saucepan.
Add worchestershire sauce. Bring mixture to a boil and reduce heat to a simmer. Let sauce simmer at a slow bubble while you make the chicken, about 20 minutes.
Cube chicken breast into about 1 inch cubes.
Combine almond meal, coconut flour, tapioca starch, cayenne pepper, salt and pepper in a dish. Add chicken and toss to coat.
Heat 1 T coconut oil in a large pan over medium heat. Add half of the chicken to the pan and let it brown (do not stir) for about 3-4 minutes. Flip the chicken pieces to brown on the other side, about 2-3 minutes. Set aside on a dish.
Add another tablespoon coconut oil to the pan and repeat browning process with the second half of the chicken. Leave in pan.
To the pan with the orange sauce summering, add ghee. Stir to combine, let it heat for 1 minute.
Place all browned chicken back in the pan and pour orange sauce over the chicken. Let it simmer for about 5 minutes or until the chicken is cooked through.