In a large bowl, whisk together the orange juice, lemon juice, olive oil, honey, garlic powder, ginger powder, cayenne pepper (if using), and a pinch of salt and pepper.

Slice the chicken into bite-sized pieces and add it to the marinade, ensuring the pieces are well-coated.

Cover and let it marinate in the fridge for at least 30 minutes (or up to a few hours if you're planning ahead).

Heat a large skillet over medium-high heat and add a splash of olive oil.

Once hot, remove the chicken from the marinade and sauté the chicken pieces until they are golden brown and cooked through, about 5-7 minutes.

Once the chicken is cooked, pour the remaining marinade into the skillet, bringing it to a gentle simmer.

Let it cook for another 3-4 minutes until it thickens slightly.

Toss in the sliced almonds and stir them into the chicken and sauce, cooking for an additional minute.

Remove from heat, garnish with fresh cilantro, and serve hot.

Pair it with steamed rice or a crisp green salad.