2 tablespoons Cherry Pepper Spread
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons toasted sesame oil
4 garlic cloves, minced
4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs
Put the Cherry Pepper Spread, fish sauce, soy sauce, honey, sesame oil and garlic in a large bowl and whisk to combine.
Add the chicken and use your hands or tongs to rub the mixture all over the chicken.
Cover and refrigerate for at least 2 hours.
Meanwhile, preheat your grill (charcoal, gas, grill pan, whatever) with medium-high heat.
Grill the chicken until browned on both sides and firm to the touch, brushing with leftover marinade as it cooks, about 4-5 minutes a side. Be sure to grill the final coating of marinade before serving (as it was in contact with the raw chicken).
Let the chicken rest for 5 minutes. Slice and serve.