Depending on your tastes and what you already have in your kitchen, you can vary the flavor of this recipe a lot by using either Sriracha Hot Chili Sauce (substitute a smaller amount of Tabasco sauce if you are out of Sriracha) or prepared mustard. (Prepared mustard can be Dijon or plain yellow mustard.) My Favorite is mixing in a little of both Sriracha and Dijon mustard. Mix the Sriracha, mustard, honey, and soy sauce on a paper plate and coat the boanless and skinless chicken with this mixture. Heat the Coconut oil to medium high heat in a no-stick pan and add the chicken. Cook the chicken for about 7 or 8 minutes per side. Cut into the fattest piece of chicken to make sure it is done. Cook longer if necessary. Since this dish is flavorful and spicy, but also fairly high in fat and sugar, I like to pair this recipe with simple steamed vegetables. As an appetizer: you can use chicken wings and make an appetizer. You will need to increase the amount of coconut oil so they are crisp.