Prep the Orange Chicken Glaze: In a small bowl, combine orange juice, rice wine vinegar, soy sauce, garlic powder, ginger, crushed red chili flakes, and salt. Whisk until combined. Season with additional salt to taste, if needed.

Massage: Place the sauce in an air-tight container and store in the refrigerator for up to 3 days.

Prepare: In a mixing bowl, combine egg and egg white and whisk until combined. Add diced chicken and toss to coat.

Dredge: In a separate bowl, combine flour, cornstarch, salt, garlic powder, sugar, and baking powder.

Coat: Working in batches, dredge the chicken in the flour mixture, shaking off excess and ensuring the chicken is fully coated.

Cook the Popcorn Chicken & Orange Glaze: Heat oil in a large skillet over medium-high heat until about 1 to 1.5 inches up the side. Heat the oil on medium-high heat until it reaches 350°F to 375°F. Working in batches, carefully add the chicken to the hot oil and fry until golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate and season with a pinch of salt. Once all chicken is cooked, add the orange chicken glaze. Toss until the orange chicken glaze coats the chicken evenly. If prepared ahead, store the orange chicken glaze and chicken separately in the refrigerator. Reheat the heat to low and simmer for an additional 2 to 3 minutes.

Plate the cooked popcorn chicken on a large mixing bowl with the cooked rice and greens until the chicken is fully coated.

Assemble the Bowls: Divide the cooked greens and citrus vinaigrette. To serve, divide the steamed spring mix and vinaigrette. Garnish with citrus grenadine.