Prepare the Rice Pilaf: In a skillet over medium heat, add the coconut oil and orzo pasta. Toast for about 2 minutes until slightly golden; add the rice for another 2 minutes. Stir in the ginger, cooking until fragrant, around 30 seconds. Pour in the chicken broth, bring to a boil, cover, and reduce heat to simmer for 20-25 minutes.

Coat the Chicken: In a bowl, toss the diced chicken with flour until evenly coated.

Sear the Chicken: Heat a large wok over high heat, adding 1 tablespoon of sesame oil. Sear the chicken in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.

Mix the Sauce: In a bowl, whisk together the toasted sesame oil, pomegranate juice, soy sauce, rice vinegar, brown sugar, garlic, and chili paste.

Cook the Vegetables: Heat the wok on high, adding the remaining tablespoon of sesame oil. Toss in the broccoli and mushrooms; cook for 3-5 minutes. Pour in the pomegranate mixture and add the chicken back in. Let the sauce bubble for 5-10 minutes until thickened, coating the chicken. Finish by tossing in the sesame seeds.

Serve: Divide the rice among plates, top with chicken and veggies, and garnish with sesame seeds and pomegranate arils.