Preheat your oven to 400°F. Prepare the frozen popcorn chicken according to the package instructions by spreading it in a single layer on a baking sheet. Bake for about 15 minutes, flipping halfway until golden brown and crispy.

While the chicken cooks, prepare your choice of white or brown rice according to the package instructions. In a medium saucepan, bring water to a boil, then add the rice and simmer until fluffy.

In a medium saucepan over medium-low heat, combine equal parts of orange marmalade, BBQ sauce, and soy sauce. Stir frequently for about 5 minutes until the mixture becomes smooth and glossy.

Transfer the crispy popcorn chicken into a large mixing bowl and pour the warm orange sauce over it. Gently toss until all pieces are evenly coated.

Serve the orange chicken over the prepared rice, adding more sauce if desired and incorporating sautéed vegetables for a nutritious meal.