In a medium sized saucepan, add soy sauce, rice wine vinegar, honey, toasted sesame oil, garlic, ginger, brown sugar, sesame seeds, orange juice, and water. In a small bowl, mix the arrowroot powder with 1 tablespoon of water to make a slurry, then whisk it into the sauce. Bring to a boil, then reduce to a simmer, stirring occasionally, until the sauce begins to thicken (about 5 minutes). Remove from heat and allow to come to room temperature.

Place the chicken breasts in between two sheets of parchment paper and pound to about 1/2 inch thickness using the flat side of a meat tenderizer. Slice into 1 inch pieces.

Preheat the air fryer to 375°F.

Add 1/2 cup of teriyaki sauce to a large bowl with the chicken, toss to coat. Place the chicken in the air fryer basket in a single layer and cook for 6-8 minutes.

In the same bowl, toss the broccoli with the sauce remaining in the bowl from the chicken (add more if needed). Place the broccoli in the air fryer basket with the chicken for the final 2-3 minutes of cooking.

Serve Teriyaki Chicken and Broccoli over rice, top with remaining sauce.