Start by cutting boneless skinless chicken breasts or tenders into 1-inch bite-sized pieces and coat them with cornstarch.

In a large skillet, heat olive oil over medium heat and brown the chicken for about 3-4 minutes on each side before transferring it to the slow cooker.

In a mixing bowl, whisk together orange marmalade, soy sauce, white vinegar, sesame oil, ground ginger, minced garlic, and crushed red pepper flakes.

Pour the sauce over the browned chicken in the slow cooker and stir gently to coat the chicken evenly.

Set the slow cooker to LOW heat for 2-3 hours or HIGH heat for 1.5-2 hours, stirring halfway through.

Once cooked, serve over rice and garnish with sesame seeds and chopped scallions.