In a bowl, whisk together orange juice, soy sauce, honey, rice vinegar, cornstarch, garlic powder, and ginger powder. Set aside.
Heat olive oil in a large skillet over medium-high heat.
Add the cubed chicken and cook until golden brown, about 5-7 minutes.
Lower the heat to medium and pour the sauce over the chicken. Stir well.
Cook for 3-5 minutes, stirring frequently, until the sauce thickens and coats the chicken.
Add chili flakes for a spicy kick, if desired.
Serve the orange chicken over cooked rice and garnish with green onions and sesame seeds.