Wash and dry your chicken, then with a sharp knife and cutting board, cut chicken pieces into 1-inch cubes.
Add the chicken pieces to a large frying pan with the sesame oil. Cook through on medium heat until golden brown (around 8-10 minutes). While the chicken is cooking you can start to create the sauce.
In a medium-size bowl add the fresh orange juice, zest, coconut aminos, honey, garlic powder, and salt. Whisk all the ingredients together.
Once the chicken is fully cooked, drain any excess juice with a colander, then transfer the chicken pieces to a small bowl.
Return the frying pan to the stove, and turn the burner to medium-high heat. Pour the sauce into the frying pan, bringing it to a boil. Once with sauce begins to boil, reduce the heat to medium and allow the sauce to simmer.
Create a slurry by mixing a teaspoon of arrowroot powder with two teaspoons of water in a small bowl. Pour the slurry mixture into the simmering juice, whisking thoroughly until dissolved.
Continue to simmer the sauce for 12-15 minutes, or until thickened. You will know the sauce is done when it coats the back of a spoon.
Once the sauce has thickened, turn off the heat and add the cooked chicken back to the pan, coating the chicken until fully covered.
Serve immediately with steamed broccoli, green beans, cauliflower rice, white or brown rice. Garnish with sesame seeds or green onions.
Store leftovers in the refrigerator for up to 4 days.