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Whisk all the marinade ingredients together in a medium bowl thoroughly.
Add the chicken pieces to the bowl, toss them around, cover with plastic wrap and refrigerate for at least 30 minutes to overnight.
In a large skillet heat the olive oil over medium to high heat.
Add the chicken pieces and cook until the meat is no longer pink, about 5 minutes.
Add half the marinade to the chicken and continue cooking until the marinade turns into a thicker sauce and the chicken is fully cooked. Should take another 5 to 10 minutes.
If you want some extra sauce, cook the remaining marinade in a small saucepan over medium heat, for about 5 to 10 minutes until it reduces about half and thickens a bit.
Serve the chicken over rice and garnish with chives.