Cut the chicken breasts into 1-inch cubes, sprinkle with arrowroot powder, garlic powder, onion powder, salt, and black pepper, then toss until evenly coated.

Heat a skillet over medium-high heat, pour in olive oil, add chicken in a single layer, and cook for 4-5 minutes until golden brown. Flip and ensure an internal temperature of 165°F. Transfer to a plate.

In the same skillet, add remaining olive oil and toss in the green beans. Season with salt and pepper, sauté for about 6 minutes until tender-crisp.

Whisk together chicken broth, soy sauce, honey, minced garlic, and fresh ginger. In a separate bowl, prepare a slurry by mixing arrowroot powder with water.

Return the chicken to the skillet, pour in the honey garlic sauce and slurry, stir well, and simmer for 2-3 minutes until thickened.

Remove from heat and serve garnished with green onions and sesame seeds.