To make the marinade, blend the orange slices, chili sauce, lime juice, orange marmalade, salt, pepper, garlic, red onion, and rice wine vinegar in a food processor or blender until thoroughly mixed. Add the olive oil and tamari and blend again until creamy.
Place the chicken breasts in a single layer in a casserole dish and pour the marinade over the chicken. Place the dish in the fridge and marinate for 20 minutes or longer.
Preheat the oven or grill to 425°F. Bake the chicken for 20 to 25 minutes. Set the oven to broil for the last minute of cooking.
For grilling, use a foil pack to cook the chicken Grilling will take less time so check for doneness at 15 minutes.
To make the broccoli rice, stem the blended broccoli in a microwave-safe bowl with sesame oil for 45 seconds. Add the sesame seeds to the rice, and salt and pepper to taste.
Equally divide the broccoli rice among the bowls, then add the chicken. Garnish with the orange slices, lime slices, red chili pepper flakes, and cilantro. Drizzle on extra tamari or use for dipping.