1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray. Place flour in a wide bowl. Place chicken in a large bowl, top with egg substitute, and toss to coat. One at a time, shake chicken pieces to remove excess egg and coat with flour. Evenly lay on the baking sheet. Bake until chicken is cooked through, about 10 minutes.
2. In a medium bowl, whisk broth with cornstarch until cornstarch has dissolved. Add marmalade, vinegar, sweetener, and soy sauce, and thoroughly whisk.
3. Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir garlic and ginger until slightly softened and fragrant, about 1 minute. Add broth mixture and red pepper flakes. Cook and stir until well mixed and slightly thickened, 1 to 2 minutes. Remove skillet from heat, add chicken, and toss to coat.
Serve topped with scallions and enjoy!