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Marinate Chicken: Stir together all marinade ingredients except chicken in large bowl until well-mixed; set aside. Pat chicken dry with paper towels, and cut into bite-sized chunks, ½ to 1 inch in size. Stir chicken chunks into marinade until well-coated. Cover and refrigerate for at least 1 hour.
Sear Chicken: Heat nonstick pan (Note 6) over high heat, no oil needed. Add ½ of chicken chunks (along with any marinade sticking to them; Note 7) to pan and spread them out. Cook until golden brown and a bit charred, a few minutes, while stirring and flipping chicken to sear all sides. As they finish searing, transfer to large plate. Repeat with remaining chicken (Note 8).
Simmer Sauce: Reduce to medium heat. Add all sauce ingredients to now-empty pan, stirring for a minute until mixed. Add seared chicken chunks (without drippings) to pan and submerge in sauce; no need to stir. Bring sauce to simmer. Simmer for 20 minutes, stirring occasionally and decreasing heat as needed to maintain light simmer. Chicken should be cooked through and sauce should be slightly thickened and orange. Turn off heat. Serve (Note 9).