Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper.
Heat 2 tablespoons of the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side.
In a bowl, toss the fennel, parsley, vinegar, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Fold in the oranges. Serve with the chicken.