Preheat the oven to 425° F. Line a baking sheet with parchment paper.Beat the eggs in a large bowl, add the cauliflower and toss well to coat. In a separate bowl add the Panko. Dredge the cauliflower through the crumbs, covering fully. Place on the prepared baking sheet. Repeat with the remaining cauliflower. Bake for 15 minutes, then switch the oven to broil and broil until crisp, 2-3 minutes. Meanwhile, whisk together the corn starch and 2 tablespoons water.Heat a large skillet over medium heat. Add the oil, garlic, ginger, and chili flakes. Cook 1-2 minutes. Add the orange juice, tamari/soy sauce, rice vinegar, and honey. Bring to a boil, then whisk in the cornstarch and cook until slightly thickened. Remove from the heat. Toss the cauliflower with the sauce. Serve the cauliflower and sauce over steamed rice with sesame seeds and green onions.