For the chicken, trim the chicken from the excess fat. Cut the chicken into thin strips. If you are breading the chicken, place the flour, cornstarch, salt, pepper and garlic powder into a gallon ziplock bag. Shake the mixture around until the seasonings are mixed into the flour. Place the strips of chicken (half at a time) into the ziplock bag and shake until the chicken is well coated. Spray a cookie sheet with nonstick cooking spray, as well as drizzle the entire pan with olive oil (just enough for a thin coat on the bottom of the pan). Shake off the pieces of chicken and place them on the cookie sheet. Continue to do this to all of the pieces of chicken until they are all coated and placed on the pan. Turn the pieces of chicken over so that the bottom side that was in the olive oil is now on the top side of the chicken. Preheat an oven to 420 degrees and place the chicken into the oven. Bake the chicken for 12-18 minutes, depending how thick of slices you cut. Cook until the chicken is nicely golden brown (at least on the bottom) and the chicken is cooked through. If you want, you can turn the chicken over half way through cooking to help it brown. While the chicken is cooking, cook the rice over the stove or in a slow cooker.

For the orange sauce, put all of the ingredients into a sauce pan and whisk together until smooth. Turn the sauce to medium heat and let the sauce simmer on low heat until it thickens. The sauce will thicken as it cooks. If the sauce gets too thick, you can thin it out with more orange juice. Taste the sauce and adjust the seasonings as needed (more salt, more sugar, more spice, etc.) to your liking. Once the chicken is cooked, place a generous portion of the cooked rice into a bowl. Place several pieces of the cooked chicken over the rice and drizzle with the orange sauce to your liking. Garnish with the green onions.