Add the Jasmine rice to a large pot with 1½ cups of water and bring to a boil, then reduce to a simmer. Cover the rice and cook until tender, about 15 to 20 minutes.
Meanwhile, cut the chicken tenderloins into bite-sized pieces and place into a large bowl. Add the sugar, half of the minced garlic, 2 teaspoons cornstarch, and 1 tablespoon of soy sauce to the bowl with the chicken. Season with a pinch of salt and pepper. Toss the chicken to coat evenly and set aside.
Prepare the slurry by whisking together the remaining 2 teaspoons of cornstarch, 2 tablespoons of soy sauce, water, and the juice from 1½ oranges in a medium bowl. Set the slurry aside.
Heat the 2 teaspoons of olive oil in a pan over medium-high heat. Once hot, add the chicken and Arbol chiles. Cook for 4-5 minutes, stirring often, until the chicken has turned golden brown. Add the red pepper flakes (optional), remaining half of the minced garlic, ginger, and a pinch of orange zest to the chicken. Cook until fragrant, about 1 minute (careful, don't let the garlic burn).
Add the prepared slurry to the pan and cook until the sauce thickens and the chicken is cooked through, about 6-7 minutes. Season with salt and pepper, to taste.
Serve the orange chicken over a heaping of Jasmine rice and garnish with sliced green onions, orange zest, and sesame seeds.