Remove all greens from the cauliflower and break it into florets. Use a food processor or box grater to pulse the cauliflower into a rice-like texture. Transfer the processed cauliflower to a clean dish towel and squeeze out excess moisture thoroughly. Set aside.

In a large bowl, whisk together freshly squeezed orange juice, honey (or agave nectar), gluten free soy sauce, grated ginger, cornstarch or arrowroot starch, red pepper flakes, and orange zest until the cornstarch is fully dissolved. Set aside for later use.

Preheat a large skillet or pan over medium-high heat. Add 1 tablespoon of toasted sesame oil. Season the bite-sized chicken pieces with freshly ground salt and pepper and cook in the pan for 5-6 minutes until fully cooked and no longer pink. Remove chicken from the pan and set aside.

In the same pan, add remaining 1/2 tablespoon toasted sesame oil over medium heat. Add onion pieces and sauté for about 2 minutes until they become slightly translucent. Add minced garlic, sliced red bell pepper, green beans, and cashews. Sauté for 4-6 minutes, keeping the green beans slightly crisp.

In a separate large skillet, heat 1/2 tablespoon coconut oil over medium heat. Add the prepared cauliflower rice and cook for 5 minutes, stirring occasionally. Season with salt and pepper to taste.

Pour the prepared orange sauce into the vegetable and cashew mixture. Stir frequently as the sauce thickens. Add the cooked chicken back to the pan, stir to combine. Reduce heat to medium-low and allow the sauce to simmer and thicken for another 2-3 minutes to fully develop flavor.

Serve the orange chicken stir fry immediately over the coconut cauliflower rice. Garnish with toasted sesame seeds, chopped green onions, and fresh cilantro if desired.