Begin by cutting the chicken thighs into to bite size pieces, about 1 inch.
In a large skillet warmed to medium-high heat, add olive oil and rotate the skillet evenly coating the surface with oil. Working in batches, add half of the chicken thighs to the pan being careful not to overlap them. Cook each side for 3-4 minutes [the goal is to allow them to crisp up a little on each side]. Once cooked, remove and sit aside. Repeat until all the thigh pieces are cooked.
While the thighs are cooking, begin making the sauce. To the sauce pan, add the first 8 "saucy sauce" ingredients [all but the arrowroot and water]. Whisk to incorporate and bring to a simmer. Reduce the heat to low-warm until the chicken is finished cooking.
Reduce the skillet temperature to warm and return all of the chicken to the skillet.
To finish the sauce, combine the equal parts of arrowroot starch and water in a small bowl. Remove the sauce pan from the heat and slowly pour the white starch mixture into the sauce while whisking. Continue whisking the sauce until it begins to thicken.
Once the sauce is thick enough to coat the back of a spoon, pour the sauce over the cooked chicken thighs. Lightly stir the pan to evenly coat all of the chicken with the sauce.
To serve, spoon orange chicken over cauliflower rice, steamed broccoli, or your base of choice. Top with a few sprinkles of sesame seeds and enjoy!