Place one chicken breast inside a ziplock bag. Using the bottom side of a heavy bottom sauce pan or skillet flatten the chicken as evenly as possible. Repeat for the other pieces.

Mix the buttermilk, ¼ cup orange juice, plus 1 teaspoon salt together in a bowl. Add chicken to a large ziplock back. Add the marinade mix and marinate chicken at least 4 hours, preferably overnight.

Add 1 ½ cups of OJ to medium mixing bowl. Add honey, minced garlic, rice wine vinegar, soy sauce, olive oil, zest, salt and pepper. Mix well.

Place OJ mixture in a medium saucepan and heat over medium heat. Reduce to thicker almost syrup consistency. For a thicker sauce make a slurry by mixing 1 tablespoon corn starch with ¼ cup of water or OJ. Slowly add to the sauce and mix well. Strain sauce into a bowl. Add fresh minced herbs plus sesame seeds and mix well. Set aside.

Mix panko with dried spice seasoning. Add 2-3 teaspoon of the mix to the breadcrumbs.

Coat the chicken breasts with the breadcrumbs. Make sure all parts of the chicken are covered well. Set aside.

Pre-heat oil in a skillet to about 350 degrees. Fry the chicken about 3-4 minutes per side. Remove to a cooling rack.

Dip the breasts into the the sauce and coat generously. Serve as a main entree or use to make chicken breast sandwiches.

Mix mayo, garlic, salt, and citrus juice with a little bit of zest. Mix well. Set aside.

Toast the buns. Layer the bottom bun with mayo, arugula, and pickles. Top with chicken breast and serve.