Prepare the marinade (slow method): In a jar, combine orange juice, olive oil, water, honey, salt, and pepper. Reserve 1 tsp of the Blood Orange tea and add the rest to the jar. Place the lid on the jar to seal, then shake to combine. Refrigerate for 1-3 days. The longer it's left to sit, the stronger the flavor will be.

Prepare the marinade (quicker method): In a jar, combine orange juice, olive oil, water, honey, salt, and pepper. Reserve 1 tsp of the Blood Orange tea and add the rest to the jar. Place the lid on the jar to seal, then shake to combine. Place jar in a large pot. Fill with water until 1/4 of the jar is submerged. Place on stove over medium-high heat. Let boil then reduce to low heat and let simmer for 1-2 hours. Remove from heat and allow marinade to cool before using.

Prepare the chicken: Wrap chicken breasts loosely in plastic and using a meat tenderizer or a flat bottomed jar/mug, gently pound the chicken until it's an even thickness. Unwrap chicken and place into a large resealable freezer bag.

Using a sieve, strain the tea out of the marinade. Reserve 1/4 cup of the marinade.

Add the marinade to the freezer bag with the chicken. Seal and gently massage the bag to cover all the chicken breasts in the marinade. Lay flat in the fridge for 1-8 hours.

Cook the chicken: Remove chicken from the marinade and pat dry with a clean towel. Cook using your preferred method - pan seared or grilled. Cook chicken about 4 minutes on each side over medium-high heat, until chicken is cooked through at an internal temperature of 165°F. Remove from heat and let rest.

Make some tea: Add 1 tsp of Blood Orange tea and steep in 1 cup of water at 212°F for 5-10 minutes. Reserve 1/4 cup of the tea and enjoy the rest!

Preparing the glaze: In a medium pan, combine the 1/4 cup of reserved marinade, 1/4 cup tea, honey, soy sauce, mirin, rice vinegar, garlic, ginger, Sichuan peppers, and red chili flakes. Mix until incorporated. Place pan on stove over low heat. Bring to a simmer.

Making a slurry: Mix cornstarch with 2 tsp water until no lumps remain. Add 1/3 of the slurry to the simmering glaze and mix well. Continue the process with another 1/3 of the slurry. The glaze should begin to thicken. You want the glaze to be the consistency of warm honey, or until you run a spatula through the mixture and it takes a few seconds for it to fill the space created. You may not need the full 2 tsp. Remove from heat.

Add the chicken to the pan and coat with the glaze. Top with orange zest and scallions. Serve.

The chicken can be served as is, cut up and served over salad, or cut up and placed in folding bao buns. I suggest serving it with arugula, jicama, shaved red pepper and jalapenos, but don't feel restricted to this combination. Radish, carrots, mango, bean sprouts...be creative!