In a large bowl, mix the crushed red pepper flakes with smoked paprika.
Add vegan mayo, orange juice, soy sauce, maple syrup, chili garlic sauce, ground fresh ginger, and sliced bell peppers. Wick the ingredients until well combines.
Add dry soy curls and mix well. Cover bowl with plastic wrap and set aside for 20 minutes to re-hydrate the curls.
Preheat the oven to 375 degrees Fahrenheit
Spread the Chick’n mix in a single layer on a baking tray.
Bake for 12 minutes.
Serve immediately! Enjoy!