In a mixing bowl, whisk together flour, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper.

Cut the chicken breasts into bite-sized pieces, then coat them in the flour mixture.

In a large skillet, heat about 1 inch of oil over medium-high heat. Fry the chicken pieces in batches until golden and crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

In a small saucepan, combine honey, orange juice, soy sauce, rice vinegar, and orange zest. Bring to a simmer.

In a separate small bowl, whisk together cornstarch and water to make a slurry. Stir the slurry into the simmering sauce and cook until thickened, about 2-3 minutes.

Add the crispy chicken pieces to the sauce and toss to coat evenly.

Garnish with sesame seeds and chopped green onions.

Serve the crispy honey orange chicken over steamed rice or noodles.