Break cauliflower florets off of the core of the cauliflower with a knife or your hands. Transfer the cauliflower to a food processor. Try not to fill the food processor more than 3/4 full; if necessary, process in two batches. Process the cauliflower in 1-second pulses until it is broken down into small granules. (If you don't have a food processor you can grate the florets on the large holes of a box grater.)

Heat the sesame oil a large skillet over medium heat. Stir in the cauliflower rice. Cover the skillet and cook for 5 to 7 minutes, until the rice is as tender as you like.

Break broccoli into a little florets. Begin steaming broccoli. I just boiled ours in water for a few minutes.

Coat chicken with flour. Melt butter in a large skillet. Cook chicken in the melted butter until fully cooked. Transfer chicken to a bowl.

In the skillet you used to cook the chicken, combine the orange juice, brown sugar, lemon juice, rice wine vinegar, soy sauce, garlic, ginger, and red pepper flakes.

In a small bowl, mix chicken broth with cornstarch. Add the chicken broth mixture to the pan with the sauce. Cook 1-2 minutes, or until the sauce thickens. Transfer chicken back in with the sauce. Cook 2-3 more minutes. Sprinkle with sesame seeds.