Cut chicken into uniform 1-inch cubes. In a medium bowl, combine 1 tbsp arrowroot powder, garlic powder, onion powder, salt, and pepper. Toss chicken until each piece is lightly and evenly coated.

Heat a 12-inch skillet over medium-high heat and add 1 tbsp olive oil. When oil shimmers, add chicken in a single layer without crowding the pan. Cook for 4 to 5 minutes, stirring occasionally, until golden and cooked through to 165 degrees F. Transfer to a plate and set aside.

Add the remaining 1 tbsp olive oil to the same skillet. Add trimmed green beans, season with a pinch of salt and pepper, and saute over medium-high heat for about 6 minutes, stirring occasionally, until charred and tender-crisp with a slight snap.

While green beans cook, whisk together chicken broth, soy sauce, honey, minced garlic, and ginger in a small bowl. In a separate small bowl, whisk arrowroot powder into cold water until fully dissolved with no lumps.

Return chicken to the skillet and toss with green beans. Pour honey garlic sauce over everything, then immediately add the arrowroot slurry. Stir constantly to coat evenly.

Bring to a boil, then reduce heat to medium-low and simmer for 2 to 3 minutes until the sauce is glossy and thick enough to coat the back of a spoon. Remove from heat. Top with sliced green onions and sesame seeds. Serve immediately over rice or cauliflower rice.