Cut the chicken into 1-inch cubes. In a bowl, mix arrowroot powder, garlic powder, onion powder, salt, and pepper. Toss the chicken in this mixture until lightly coated.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, season with salt and pepper, and cook for about 4-5 minutes until lightly browned. Once done, transfer the chicken to a plate.

In the same skillet, add another tablespoon of olive oil. Put in the green beans, season with salt and pepper, and sauté for about 6 minutes until they are tender but still crisp.

While the green beans cook, whisk together chicken broth, soy sauce, honey, garlic, and ginger in a small bowl. In a separate bowl, mix 2 teaspoons of arrowroot powder with 2 teaspoons of water until smooth.

Return the chicken to the skillet with the green beans. Pour the honey garlic sauce over the chicken and beans, add the arrowroot mixture to thicken the sauce, and stir well. Bring to a boil, then simmer until the sauce thickens and everything is well combined.

Garnish with green onions and sesame seeds. Serve over rice and enjoy!