Preheat oven to 400°F (200°C). Spray a cookie sheet with nonstick cooking spray.

Place breadcrumbs, salt, and pepper into a gallon-size resealable bag. Add the chicken pieces, seal, and shake to coat. Place the chicken pieces in a single layer on the prepared cookie sheet.

Bake for about 20 minutes, or until the chicken is cooked through, flipping the pieces after 10 minutes.

While the chicken is cooking, prepare the sauce. In a medium saucepan, combine water, honey, orange juice, soy sauce, pressed garlic, orange zest, grated ginger, and red pepper flakes. Whisk to combine.

Heat the sauce mixture over medium heat until boiling. Stir in the sliced green onions.

In a small bowl, whisk together the cornstarch and cold water until smooth, ensuring there are no lumps. Pour this cornstarch slurry into the boiling sauce while whisking constantly. Cook until the sauce thickens, which will happen quickly.

Once the chicken is cooked, add it to the pot of thickened sauce and stir to coat evenly. Serve hot over rice, garnished with additional sliced green onions and sesame seeds if desired.