Place jasmine rice in 1.5 cups of water and bring to a boil. Then simmer and cover for about 20 minutes.
Zest and juice orange. Mince garlic. Coarsely chop spinach. Rinse chicken. Cut chicken into 1” pieces and place in a bowl with honey, half the minced garlic, half the cornstarch, 1 Tbsp. soy sauce, and a pinch of salt and pepper. Mix remaining cornstarch, remaining soy sauce, and .25 cup water with .75 of the orange juice in a bowl to make a slurry to thicken the sauce.
Add tsp. olive oil and heat over high. Add chicken and dried chiles (1 for mild - 3 for high heat based on what you prefer). Cook for 3-4 minutes while stirring often until chick is browned. Then add the rest of the garlic, 1 tsp ginger, and half the orange zest to the chicken and cook until fragrant. Then add the previous slurry mix and cook until it thickens (about 5 minutes).
Mix 1 tsp. ginger, half the sesame seeds, reserved orange juice, and 2 tsp. olive oil in a mixing bowl with a pinch of salt and pepper. Add spinach to bowl and toss. Then plate everything using remaining orange zest as garnish and sprinkle with remaining sesame seeds.
I originally received this receipt from HomeChef.com, but made a few alterations based on what I needed for the 21 Day Fix.