Preheat the oven to 450 degrees and spray a sheet pan with cooking spray.
Combine salt, pepper, garlic powder, and ground ginger together in a small bowl and set aside.
Place onion, red bell pepper and green bell pepper on the sheet pan and drizzle with one tbsp avocado oil. Season with 1 teaspoon of the spice mix. Toss together and push veggies to one half of the sheet pan.
In a large tupperware with fitted lid or a ziptop bag, combine pork rinds, almond flour, and xanthan gum and remaining spice mix. Place about ⅓ of the pork pieces into the bag and shake vigorously to coat all of the pieces on all sides. Remove from the bag and place on the sheet pan. Continue with the rest of the pork in 2 more batches. Discard the remaining pork rind coating.
Place the sheet pan in the oven for 7 minutes, take out and flip the pork over and give the vegetables a toss. Place back in the oven and roast for another 7 minutes.
While pork and veggies are cooking, prepare the sweet and sour sauce by combining all of the sauce ingredients in a bowl and whisk together. When the pork is finished cooking, take the pan out and pour the sauce evenly over the pork and veggies. Toss everything together until evenly coated. Place back into the oven for about 5 minutes, until the sauce is bubbly.
Top with toasted sesame seeds for garnish and serve over cauliflower rice, if desired.
This recipe is 6 servings. Each serving is about 3/4 cup.