place a large saute pan over medium heat and add all ingredients for orange glaze. Whisk to combine and let reduce for 20-25 minutes until it coats the back of a spoon. When it is done, remove from heat.
While sauce is cooking, toast the almonds and sesame seeds in a small pan over medium heat and toss for around 10 minutes--until almonds are brown
Use metal skewers to make kabobs--alternate a slice or two of pepper with a few pieces of chicken until sewers are full. Sprinkle each with salt, garlic powder, and onion powder on all sides.
Turn grill onto medium/high heat and grease with a bit of ghee. When the grill is hot, put kabobs on grill and cook for 4-5 minutes on each side. The chicken is ready when no pink remains or when the internal temperature is 165 Fº.
When kabobs are pulled off the grill, brush glaze on all sides until coated. Their should be extra for dipping.
Use toasted almonds and sesame seeds and green onions to garnish.