Lean chicken breasts of fat, and slice into pieces to resemble chicken tenders.
Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any extra air. Smoosh the bag around a bit to make sure all the chicken pieces are coated in the marinade. Place bag on a plate and refrigerate up to 8 hours.
Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. Reduce heat to MED-LOW and simmer, uncovered, for approximately 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze.
The previous five minutes or so, add from the chopped bell pepper, jalapeño and orange pieces and let them cook in the glaze.
Remove chicken, oranges and veggies into a plate. Serve over rice, quinoa, or is for a low-carb alternative. If desired, garnish with chopped green onions, minced parsley, and a lime wedge.