Begin by cutting boneless skinless chicken breasts into uniform 1-inch cubes. In a mixing bowl, toss the chicken with arrowroot powder, garlic powder, onion powder, salt, and black pepper until evenly coated.

Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add the coated chicken pieces in a single layer and cook for 4-5 minutes until golden brown and cooked through.

In the same skillet, add the remaining tablespoon of olive oil and the green beans, seasoning with salt and black pepper. Sauté for about 6 minutes.

Whisk together chicken broth, low-sodium soy sauce, honey, minced garlic, and grated ginger in a bowl. Prepare a slurry by mixing the arrowroot powder with 1 tablespoon of water.

Return the sautéed chicken to the skillet with green beans. Pour in the honey garlic sauce and the prepared slurry. Stir thoroughly and bring to a gentle boil.

Remove from heat and garnish with chopped green onions and optional sesame seeds. Serve warm.