The night before: fillet breasts and cut fillets in half.. scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour most of the sauce evenly over chicken (the rest save for chicken when it has finished cooking). Flip the chicken around with a fork until each piece is well coated. Cover with plastic wrap and refrigerate overnight.

The next day: Preheat oven to 350 degrees F.

Chop onions and add to chicken and mix. Resettle in baking tray. Place in preheated oven. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again and add the rest of the sauce. When the timer rings for chicken, turn off heat and leave it in the oven.