Begin by boiling a large pot of water. Add your gluten-free ramen noodles and cook according to the package instructions, typically around 3-5 minutes until they are just tender but still chewy. Drain the noodles in a colander and set them aside.

In a medium-sized bowl, whisk together tamari, freshly grated orange zest, and orange juice until combined. Add honey while continuing to stir, mixing until it dissolves completely in the sauce.

Heat a dry skillet over medium heat and add the cashews. Toast them for about 3-5 minutes, stirring frequently until they become golden brown and fragrant. Once toasted, remove the cashews from the pan and set them aside.

In the same skillet, add a splash of sesame oil and let it warm up for a minute. Add the chicken thighs and cook for approximately 5-8 minutes until they are golden brown on the outside and cooked through. Once done, remove the chicken from the skillet and allow it to rest before slicing.

Add shiitake mushrooms to the skillet, drizzling in a bit more sesame oil if necessary. Cook for about 3-5 minutes until they release their moisture and begin to brown.

Toss in minced garlic and ginger, cooking for another minute until they become fragrant. Then, add the kale, stirring until it wilts down and reduces in volume, which should take about 2-3 minutes.

Return the sliced chicken and the cooked noodles to the skillet. Pour the orange-tamari sauce over the top, tossing everything together gently to coat the noodles and ingredients evenly with the rich flavors. Cook for an additional 1-2 minutes until everything is heated through.

Gently fold in the toasted cashews and sprinkle with optional sesame seeds for added texture. Remove the skillet from heat, and your Quick Orange Sesame Noodles with Chicken are ready to serve!