Begin by rinsing the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and 4 cups of water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and stir in 1 tablespoon of sesame oil.
While the rice cooks, mix together honey, soy sauce, fresh grated ginger, orange juice and zest, minced garlic, and sesame oil in a bowl to make the orange ginger sauce.
Heat a large skillet over medium heat. Add chicken thighs and sear on each side for 4-5 minutes until golden brown but not fully cooked through.
Pour the orange ginger sauce over the chicken in the skillet. Reduce heat to medium-low and cover. Let simmer for 10-12 minutes, turning occasionally, until chicken is cooked through and tender.
Whisk together cornstarch and water to create a slurry. Remove chicken from skillet and set aside. Pour slurry into the sauce and whisk continuously until thickened to a glossy, sticky consistency (2-3 minutes). Return chicken to pan and coat with sauce.
Plate the sesame rice, top with sticky orange ginger chicken, and garnish with sliced green onions and toasted sesame seeds. Serve with steamed vegetables or salad if desired.
