Preheat the oven to 200°C/fan 180°C/gas mark 6. Whisk together the peanut butter and marmalade with 125ml hot, but not boiling, water until smooth. Add the orange juice, lime juice, soy sauce, honey and ginger and whisk to combine. Set aside.
Season the chicken thighs. Heat the oil in a medium frying pan over a medium-high heat. Add the chicken and sear for 3 minutes until slightly crispy and golden brown. Turn over and sear for a further 2 minutes. Transfer the chicken to an ovenproof dish. Add the sauce to the frying pan and simmer on low for 30 seconds, scraping the bottom of the pan.
Pour the sauce over the chicken, turning it in the sauce, then transfer to the oven. Bake for 10-12 minutes or until the chicken is completely cooked through and the sauce has thickened but is still pourable.
Meanwhile, cook the rice according to the instructions on the packet. Sprinkle the spring onions and sesame seeds over the chicken and serve with the rice.