Zest and juice one orange and place in separate bowls.

Peel remaining oranges, removing the pith.

Cut into ½-inch pieces and add to orange juice in the bowl.

Add agave nectar and cayenne pepper.

On a large plate, combine flour with salt and pepper.

Lightly coat chicken in seasoned flour and set aside.

Stir any flour remaining from the plate into the reserved oranges and juice.

In large skillet, heat oil over medium heat.

Add chicken and brown on both sides, 2 to 3 minutes per side.

Stir in orange-flour mixture. Stir to scrape up brown bits from bottom of the skillet.

Cover and reduce heat to simmer.

Cook until the chicken is cooked through, for 4 to 5 minutes.

Adjust seasonings to taste.

Sprinkle with toasted almonds and sesame seeds and serve.