For the Chicken:

1. Coat the Chicken: In a medium bowl, toss the chicken pieces with the flour until evenly coated.
2. Sear the Chicken: Heat sesame oil and toasted sesame oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until browned on all sides.
3. Prepare the Sauce: In a small bowl, whisk together the pomegranate juice, soy sauce, rice vinegar, and brown sugar.
4. Simmer the Chicken: Pour the sauce into the skillet with the chicken. Bring it to a simmer and cook for another 5-7 minutes until the sauce thickens and the chicken is cooked through. Set aside.

For the Ginger Rice Pilaf:

1. Cook the Orzo and Rice: In a medium pot, melt the butter (or heat olive oil) over medium heat. Add the orzo and cook for 2-3 minutes until golden. Stir in the rice and ginger, coating them in the butter.
2. Add the Broth: Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes until the rice is tender and the broth is absorbed.
3. Fluff the Rice: Remove from heat and let the rice sit for 5 minutes. Fluff with a fork and season with salt and pepper to taste.

To Serve:

1. Serve the chicken over the ginger rice pilaf.
2. Garnish with fresh pomegranate seeds for a festive touch.