Prepare all ingredients as instructed.

Rinse the rice under cold water. Cook according to the package directions until tender.

Prepare the dates: Make a lengthwise slit in each date and carefully remove the pit. Fill the dates: Add almond butter to each date and gently press the dates closed around the filling.

Coat with chocolate: Dip each stuffed date into the melted dark chocolate, coating fully, or drizzle chocolate over the top. Chill: Place the dates on a parchment-lined plate and refrigerate for 15–20 minutes, or until the chocolate has set. Serve chilled or at room temperature.

Pat the chicken dry. Season with salt and pepper, then toss with cornstarch until lightly coated.

In a small bowl, whisk together the orange juice, orange zest, soy sauce, honey, rice vinegar, and sesame oil. In a separate cup, mix the cornstarch with cold water to make a slurry.

Heat half of the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 6–8 minutes, turning occasionally, until golden and nearly cooked through.

Add the remaining oil, garlic, and ginger to the skillet and stir for 30 seconds. Pour in the orange sauce and bring to a gentle simmer.

Stir the cornstarch slurry into the orange sauce, saute for 2–3 minutes until the sauce thickens and the chicken reaches 165°F / 74C internally.

Place the broccoli florets in a steamer basket over simmering water. Cover and steam for 5–7 minutes, or until tender. Remove from the steamer basket and season with black pepper to taste.

Combine the sparkling water, lemon, and chia seeds. Let stand for 5 minutes, then stir again. Add ice before serving if preferred.

Serve the orange chicken over rice. Top with sesame seeds and sliced scallion. Serve with steamed broccoli, chocolate covered stuffed dates, and lemon chia sparkling water.