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Preheat the oven to 425°F. Line a sheet pan with parchment paper and lightly spray with cooking spray.
Cook the jasmine rice according to package directions and keep warm.
In a large bowl, combine the ground chicken, panko breadcrumbs, green onions, garlic, ginger, orange zest, salt, pepper, garlic powder, and onion powder. Mix gently until just combined. The panko will absorb moisture from the chicken and help bind everything together without eggs.
Form the mixture into about 24 meatballs and place them on the prepared sheet pan.
Roast for 15–18 minutes, or until the meatballs are cooked through and lightly browned around the edges.
While the meatballs roast, make the sauce. In a large skillet or saucepan, combine the orange juice, soy sauce, orange marmalade, brown sugar, rice vinegar, sesame oil, and red pepper flakes. Bring to a simmer over medium heat and cook for 5 minutes.
Whisk together the cornstarch and water. Stir the slurry into the simmering sauce and cook for 1–2 minutes until thickened and glossy.
Add the roasted meatballs directly to the sauce and toss gently until every meatball is coated. Simmer for another 2 minutes to allow the sauce to cling to the meatballs.
Serve over jasmine rice and garnish with sesame seeds, sliced green onions, and a little fresh orange zest.