Heat the oven to 450 degrees F. Put a flat rack on a large rimmed baking sheet lined with foil.

With a meat pounder or a heavy skillet, lightly pound the chicken between two sheets of plastic wrap to even out the thickness of the breasts.

Using a rasp-style grater, grate the zest from the orange. With a serrated knife, cut 4 very thin slices from the center of the orange (save the rest of the orange for snacking or another use).

In a large bowl, combine the zest with the marmalade, honey, soy sauce, canola or peanut oil, sesame oil, chile or hot sauce, and salt. Add the chicken and toss to coat well. You can proceed directly to coating the chicken breasts with crumbs, or let them marinate in the fridge for up to 24 hours.

In a large shallow dish, toss the breadcrumbs with the sesame seeds. Working with one piece at a time, transfer the chicken to the dish of crumbs, scoop some crumbs on top, and press well a couple of times so the breadcrumbs adhere to both sides. Transfer to the rack on the baking sheet. Dip the orange slices in the leftover marmalade mixture to coat both sides and set on the rack.

These crumbs are coarser than your average breadcrumbs, so it takes a little extra force to get them to adhere. My method is to pat a healthy amount of breadcrumbs on top of the chicken and then use the heel of my hand and a firm rotating motion to press the crumbs onto the chicken. Don't shake off the excess when transferring the breasts to the baking sheet; you want to keep as many crumbs on the chicken as possible.

Bake the chicken until it's firm to the touch and registers 165 degrees F on an instantread thermometer, about 20 minutes (the orange slices should be lightly browned). Serve immediately, topped with the orange slices.