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Set a wok or large skillet with tall sides over medium-high heat. When hot, add the olive oil and sesame oil.
Once oil starts to shimmer, carefully add the chicken to the skillet in a single layer. Sprinkle the chicken fairly generously salt & pepper. Cook for 4-5 minutes, stirring occasionally, or just until the chicken is no longer pink on the outside (it will not be fully cooked on the inside).
In a small bowl, whisk together the orange juice and zest, soy sauce, water, honey, cornstarch, and red pepper flakes.
Reduce heat to medium and add the sauce to the chicken. Fold to combine.
Cook the chicken for an additional 8-10 minutes, or until the sauce has thickened into a glaze and the internal temperature of the chicken registers 165° F. If the sauce is darkening too quickly, reduce the heat a bit more.
Garnish with green onion and sesame seeds, and enjoy hot.