For four people you will need:

500gms of Chicken breast or chicken thighs ~ skin on preferably.

For the Marinade:

3 garlic cloves, finely chopped
1 small red chilli, de-seeded and finely chopped
6 pieces of crystallised ginger, finely chopped
1 tablespoon of dark brown sugar
1 small shallot, finely chopped ( or half an onion)

During the cooking you will need to add:

1 tablespoon of Honey
1 cup of Chicken Stock

Either finely chop and place in a blender all the marinade ingredients.
Rub into the whole chicken pieces, place in a non-reactive bowl and leave covered in the refrigerator to marinate for 30 minutes to one hour.

Take the chicken pieces out of the marinade.

Smear a large frypan with oil ~ heat up till hot and place chicken pieces skin side down and fry hot an quick until browned well. ~ turn over and brown the other side.

Remove chicken pieces from pan
On a medium heat add the honey, stir through and then add the chicken stock
and the residual marinade from the bowl.
Bring to simmer ~ return the chicken skin side and gently simmer until cooked through
Usually only about 15 minutes.

Serve on rice with the residual cooking liquid, reduced if necessary as the accompaniment sauce.