Make the marinade: in a bowl, whisk together 3 tablespoons soy sauce, 3 tablespoons lime juice, 2 tablespoons Sriracha, 1/4 cup sugar-free maple syrup, 3 tablespoons Golden Monkfruit sweetener, 1 tablespoon minced garlic, and 1 teaspoon sesame oil until combined.
Prepare the chicken: trim fat from the 3 large chicken breasts and cut each into chunks (about 8 pieces per breast). Place the chicken in a resealable bag and pour in 1/2 cup of the marinade; reserve the remaining marinade in the refrigerator. Seal and refrigerate for 6–8 hours or overnight.
Preheat the oven to 425°F (218°C) and place a rimmed baking sheet in the oven to heat while you prepare the glaze and beans.
Drain the marinated chicken very well in a colander, pressing lightly to remove excess liquid.
Make the glaze: add the 1/4 cup sugar-free orange marmalade and the reserved 1 tablespoon soy sauce to the leftover marinade and blend until smooth using a blender or food processor (optional: leave slightly chunky if desired).
Trim both ends of the green beans and cut them in half. Toss the beans with 1–2 tablespoons of the glaze to coat.
Carefully remove the hot baking sheet from the oven and spray lightly with nonstick spray. Arrange the glazed green beans in a single layer and tuck the drained chicken pieces among the beans, spacing them evenly.
Brush the chicken and beans with half of the remaining glaze and bake for 10 minutes.
Remove the sheet pan and blot any liquid released by the chicken with paper towels. Brush everything with the remaining glaze and return to the oven for another 10 minutes, or until the chicken is cooked through and beans are tender-crisp.
Remove from the oven, blot any excess liquid if needed, sprinkle with toasted sesame seeds, and serve hot.
