Begin by cutting the boneless skinless chicken breasts or tenders into bite-sized pieces. In a shallow dish, coat each piece generously with cornstarch, ensuring they are evenly coated.

In a skillet, heat about two tablespoons of olive oil over medium-high heat. Once hot, add the coated chicken pieces in batches to avoid overcrowding the pan. Sear the chicken until lightly browned, roughly 2-3 minutes on each side.

Transfer browned chicken to a plate while you prepare the sauce.

In a medium bowl, mix together the orange marmalade, reduced-sodium soy sauce, white vinegar, sesame oil, ground ginger, minced garlic cloves, and crushed red pepper flakes. Whisk until smooth.

Transfer the browned chicken to your crockpot, pour the sauce over the chicken, stirring gently to coat all pieces evenly. Cover the crockpot and set it to cook on LOW for 2 to 3 hours.

Once cooked, garnish with sesame seeds and chopped scallions. Serve over steamed jasmine rice or cauliflower rice.