Preheat your oven to 180C / 350F. Add the panko breadcrumbs to a large baking tray and spread out. Spray with cooking oil spray. Bake for 10 minutes or until golden in color. Set aside to cool.

Cut the chicken breast into 2 inch cubes. Add to a large mixing bowl along with the garlic powder, pepper and salt and mix using a spoon. Add the flour and mix to coat.

Add the eggs into a flat bowl and whisk. Use tongs to shake the flour off each piece of chicken as you pick it up and transfer about 6 pieces into the egg. Mix to coat and then transfer into the panko breadcrumbs. Toss to coat.

Transfer to a baking tray and bake for 20 minutes.

While the chicken is cooking, you can cook your rice using he packet instructions. And you can also make the sauce. Heat a large frypan on medium high heat. Add the oil, garlic and ginger and stir until aromatic. Next, add the sesame oil, hoisin sauce, orange juice, orange marmalade, ketchup, soy sauce and honey and mix using a wooden spoon. Once the mixture begins to bubble, turn down to low heat and allow to cook for 3-4 minutes until it thickens slightly. Add the cooked chicken and toss to coat. Sprinkle with sesame seeds and chopped chives.

Add on top of a mound of rice, sprinkle with sesame seeds and chopped chives.