Toss the chicken with cornstarch, ground ginger, turmeric, salt, pepper, and 1 tablespoon oil. Let sit for 10 minutes.
Meanwhile, make the sauce. Combine the zest of 1 cara cara orange with ½ cup orange juice, honey, rice wine, soy sauce, rice vinegar, sesame oil, and red chili flakes. Set aside.
Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add the chicken and saute until golden brown on both sides, about 5 minutes. Remove the chicken from the pan and set aside.
In the same pan, heat another tablespoon oil. Add the snap peas, red bell pepper, and green bell pepper and saute until softened, about 2-3 minutes. Add the minced garlic and ginger and saute for another minute.
Add back the chicken to the pan along with the sauce. Bring to a simmer and continue to cook for another minute, stirring to coat everything in the sauce. Season the stir fry with salt and pepper.
Transfer the dish to a plate and garnish with sesame seeds, chopped scallions, and chopped cilantro. Serve immediately.