In a saucepan, combine orange juice, honey, soy sauce, vinegar, sriracha, oil, garlic, and ground ginger.
Whisk together; set over high heat and bring to a boil.
Decrease to medium-high and continue to boil for 10 to 12 minutes, or until sauce is reduced and slightly thickened.
Remove from heat; whisk in orange zest and set aside.
In the meantime, cut chicken breasts into cubes and season with salt and pepper.
Heat 2 tablespoons oil in a skillet set over medium heat.
Add chicken cubes to the heated oil and cook for 7 to 10 minutes, or until cooked through.
Pour in the orange sauce; bring to a boil and cook for 1 minute.
Prepare slurry by combining cornstarch and water in a small bowl; whisk until completely incorporated.
Add slurry to the skillet and continue to cook and stir for 1 minute, or until sauce is thickened. If you'd like a thicker sauce, use 1 tablespoon cornstarch with 1 tablespoon water.
Remove skillet from heat.
Transfer chicken bites to a serving plate.
Garnish with sesame seeds and green onions; serve over rice, quinoa, cauliflower rice, etc...