Step 1

Finely grate the zest of 1 medium navel orange into a small bowl. Juice the zested orange into the bowl (about 1/3 cup). Whisk in 3 tablespoons honey, 2 tablespoons harissa paste, 1 1/2 teaspoons cornstarch, and 1/2 teaspoon of the kosher salt until the cornstarch is suspended.

Step 2

Pat 1 1/2 pounds chopped boneless, skinless chicken dry with paper towels. Season all over with the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 3

Heat 1 tablespoon of the olive oil in a large cast-iron or stainless steel skillet over medium heat until shimmering. Add half of the chicken in a single layer. Cook until golden-brown on the bottom and the chicken easily releases from the pan, 3 to 4 minutes. Flip and cook until golden brown on the second side, about 2 minutes more. Transfer the chicken to a plate (some pieces may not be cooked through).

Step 4

Heat 1 1/2 teaspoons of the olive oil in the skillet and repeat browning the remaining chicken. Transfer to the plate.

Step 5

Add the remaining 1 tablespoon olive oil and 12 ounces broccoli florets to the skillet. Cook, stirring occasionally, until the broccoli is browned in spots, about 2 minutes.

Step 6

Return the chicken and any accumulated juices on the plate to the skillet. Increase the heat to medium-high. Re-whisk the sauce, then pour into the skillet. Cook, stirring occasionally and spooning some of the sauce over the chicken and broccoli, until the chicken is cooked through, the broccoli is crisp-tender, and the sauce is thickened slightly and reduced by about half, 3 to 4 minutes.