Cook the popcorn chicken according to package instructions (bake or air-fry until crispy).

In a saucepan over low heat, combine the orange marmalade and barbecue sauce.

Stir until smooth, melted, and glossy.

Adjust flavor with soy sauce, honey, or red pepper flakes if desired.

Add the crispy chicken to a large bowl and pour the sauce on top.

Toss gently until all the chicken pieces are fully coated.

Serve immediately over rice or noodles, and garnish with sesame seeds or green onions.