In a small saucepan, toast sesame seeds over medium heat until golden brown and fragrant, 5-8 minutes. Transfer to a small bowl and set aside.

In the same saucepan, bring chai to a rapid boil over medium-high heat. Reduce until 2 tablespoons are left, about 15-20 minutes.

Add honey, ginger, and cardamom to reduced chai. Bring mixture to a thick, rolling boil, about 7-10 minutes. Remove from heat and stir in orange zest and salt. Blend in sesame seeds. Spread mixture 1/4-inch thick onto a parchment-lined baking sheet. Freeze until hard and set.

Cut brittle into small, roughly shaped pieces. Melt chocolate in a double boiler. Dip each piece halfway into chocolate, letting excess chocolate drip off. Return to baking sheet and dust lightly with sea salt and orange zest. Freeze until set.