Combine chili sauce, orange marmalade, mustard, garlic powder, 1 tablespoon melted butter, sugar and honey together in bowl and set aside as a glaze.
Fry chicken (already cubed or cut into bite-size pieces) in butter over medium heat in large skillet or electric frying pan. Cook until browned on both sides then fold in glaze mixture and coat chicken well cooking an additional 5 minutes.
Reduce heat & simmer, uncovered, about 10 more minutes, basting occasionally until chicken is tender. ** If you like chicken crispier, cook at higher heat and about 5 additional minutes **.
Serve over white or brown rice or egg noodles.
** Note: If you like crispy chicken, you could first coat the chicken pieces in flour & deep fry them in oil - drain on paper towel - then return them to a skillet & coat with glaze mixture and cook as above.