• Preheat your oven to 350°F. Line a large rimmed baking sheet with parchment paper and set it aside.

Make the sauce.

• In a medium-size, heavy-bottom saucepan, place the orange juice, chicken stock and flour, and whisk vigorously to combine, making sure the flour doesn’t clump at all.
• Add the tamari, rice vinegar, garlic powder, chili powder, ground ginger and honey, whisking to combine after each addition.
• Place the saucepan over medium-high heat and cook, whisking frequently, until the mixture begins to simmer. Continue to cook, whisking frequently, until the mixture is reduced by about 1/4 and has begun to thicken (about 6 minutes).
• Remove the sauce from the heat and transfer it to a large heat-safe bowl. Allow the sauce to cool, whisking occasionally, until no longer hot to the touch.
• The sauce can also be made, cooled, sealed tightly and stored in the refrigerator for up to 5 days before proceeding with the recipe.

Prepare the chicken.

• Place about 1/2 of the cooled sauce in a separate, medium-size bowl. Place the raw, cubed chicken next to it, and a bowl with the bread crumbs next to that.
• Dip the chicken pieces, one at a time, in the sauce on all sides, then in the bread crumbs on all sides, and place about 1/2-inch apart on the prepared baking sheet.
• Place the baking sheet in the center of the preheated oven and bake for about 15 minutes or until golden brown all over and opaque throughout.
• Remove from the oven and toss the cooked chicken pieces in the remaining sauce.
• Serve over rice, garnished with scallions.