Prepare the chicken by cutting it into 1-inch cubes. In a large bowl, combine 1 tablespoon of arrowroot powder, garlic powder, onion powder, salt, and black pepper. Toss this mixture with the chicken.

Heat a large skillet over medium-high heat and drizzle 1 tablespoon of olive oil. Once hot, add the seasoned chicken in a single layer. Cook until lightly browned, about 4 to 5 minutes.

Transfer the cooked chicken to a plate and set aside.

In the same skillet, add another tablespoon of olive oil and the trimmed green beans. Season with salt and pepper, then sauté for about 6 minutes.

Whisk together the chicken broth, soy sauce, honey, minced garlic, and grated ginger in a bowl. In a separate small bowl, mix the remaining 2 teaspoons of arrowroot powder with 2 teaspoons of water until smooth.

Return the browned chicken to the skillet with the green beans. Pour the honey garlic sauce over, add the arrowroot mixture, and stir well to combine.

Increase heat to bring the sauce to a boil, then reduce heat and let it simmer until thickened, about 2 to 3 minutes.

Garnish with sliced green onions and sesame seeds before serving over rice.