In a small saucepan, bring orange juice to a boil over medium heat. Boil to reduce by half, about 5 minutes. In food processor or blender, combine juice, honey, sesame oil, soy sauce, vinegar, water, ginger and garlic. Process until smooth.
Remove half of mixture and place in a large plastic, sealable bag. Add red chili flake and chicken tenders. Marinate for 30 minutes. Reserve remaining dressing. In a large serving bowl, combine watercress, romaine, onions, and cilantro.
Warm large saute pan over medium high heat. Remove tenders from marinade and add to pan, along with marinade. Saute tenders until cooked through and caramelized brown, about 3-4 minutes per side, turning.
Toss reserved dressing with greens. Top with grilled tenders. Add chopped peanuts before serving.