Start by cutting your chicken breast or tenders into approximately 1-inch pieces.

In a large mixing bowl, toss the chicken pieces in cornstarch until fully coated. Heat about 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the chicken and brown for about 3-4 minutes on each side until golden.

Use tongs to transfer the browned chicken to a 6-quart slow cooker, scraping any browned bits from the skillet.

In a separate mixing bowl, whisk together the orange marmalade, low-sodium soy sauce, white vinegar, sesame oil, ground ginger, minced garlic, and red pepper flakes.

Pour the sauce evenly over the chicken in the slow cooker and gently stir to coat. Cover and set on LOW for 2-3 hours.

Stir the chicken halfway through cooking to check for doneness and consistency of the sauce.

Once cooked and tender, garnish with sesame seeds and chopped scallions before serving over cooked rice.