Trim the boneless skinless chicken thighs of all visible fat. Cut in small 1 inch pieces. Place the chicken into a zip top bag with the cornstarch and shake until evenly coated.
Pour the teriyaki sauce into a bowl. Add the zest, juice, and jalapeno.
Heat the avocado oil in a skillet until it's shimmering. Add the chicken and toss until browned. You may need to do this in two batches depending on how big your pan is. You want all the chicken touching the pan. When the chicken is cooked through, pour the sauce over top. Allow it to cook in the sauce for about a minute until the mixture is thickened.
Serve with steamed broccoli and rice or quinoa. Add scallions for garnish.
You could use chicken breast for the recipe, but the boneless thighs are much more affordable and will have the same texture as the orange chicken dishes you're used to.