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...
Notes
To lower carbs and calories, you can try using Yacon Syrup in place of Honey.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.