How to Make It
Place the chicken breast in a zip-top plastic bag. Add the zest and juice of 1 orange, sesame oil, and flaky sea salt to bag. Seal the bag, removing any excess air, and massage the chicken with the marinade. Place bag the refrigerator for at least 1 hour before cooking.
In a small saucepan, whisk together the zest and juice of the remaining orange, soy sauce, and sugar. Bring mixture to a boil, stirring frequently. In a small bowl, whisk together the cornstarch and 1 tablespoon warm water. Stir until a smooth slurry is formed. Once the orange juice mixture is boiling, whisk in the cornstarch slurry; cook, stirring constantly, 2-3 minutes or until thickened.
Thread chicken onto metal or soaked wooden skewers. Brush a grill pan with neutral flavored oil. Heat oiled pan over medium heat; once pan is hot, add the skewers. Cook 3-4 minutes on each side or until grill marks are visible. Once the chicken is nearly done, brush each side with the orange and soy sauce glaze.
Prepare yogurt dip. In a bowl, combine the yogurt, jalapeño, mint, salt, lime juice and garlic. Mix well. Serve dip with the chicken skewers.