Combine marinade, orange juice concentrate, ¾ cup water, honey, marmalade, and red pepper flakes in the cooking pot of your Crock-Pot® Express pressure cooker; stir to blend.
Add chicken; stir to coat with sauce.
Rinse rice well under cold running water; drain.
Combine rice, remaining 3 cups water, and salt in a 9-inch round metal cake pan (3 inches deep).
Place the rack directly on top of the chicken mixture.
Place pan with rice on the rack. Secure lid.
Press RICE/GRAINS, set pressure to HIGH and time to 10 minutes. Make sure Steam Release Valve is in the “Seal” (closed) position. Press START/STOP.
Once cooking is complete, natural release pressure for 10 minutes, then release remaining pressure.
Remove pan of rice and rack from the cooking pot; fluff rice with fork. Stir chicken.
Serve with rice, and garnish with a sprinkle with orange peel, if desired.