Mix honey, grated ginger, sesame oil, orange juice and soy in a bowl and add sliced chicken. Leave in fridge to marinade, ideally for at least a few hours, but can be cooked right away if you're short on time.
Rinse rice, drain, then add vinegar and water to twice rice weight
Cover and bring to boil, then reduce to a simmer until cooked. Note: you can use pre-cooked sushi rice. Multiply dry weight by 3 to get cooked weight required.
Remove chicken from marinade and add to a hot pan. Fry for 5 minutes.
Add the rest of the marinade to the pan, reduce for 5 minutes, then cover and cook for a final 5 minutes
Mix in sesame seeds and serve chicken on a bed of sushi rice