Combine flour thyme, salt & peppers. Toss chicken in flour mixture. Heat tangerine olive oil & butter in large skillet under medium high heat until bubbly. Add chicken strips and brown evenly, about five minutes. Remove chicken and set aside. Add chopped onion and sauté 2-3 minutes, stirring constantly. Add chicken broth and juice. Bring to a boil then reduce heat and simmer until thickened, about five minutes. Add chicken & tangerine segments and serve over rice or noodles.