Whisk together the above ingredients in a bowl until smooth. Remove 1/2 cup of the marinade and pour into a seperate container or bowl (or Ziploc bag). Add 1/3 cup of soy sauce to this mixture and then add your pieces of chicken. Let this mixture marinate until you are ready to eat. Set aside the remaining sauce until ready to cook the chicken (keep separate from the chicken). When you are ready to grill the chicken, skewer the chicken tender pieces onto bamboo sticks that have been soaked in water for 10 minutes. Once the chicken is skewered, grill them on a hot grill for 18-20 minutes, or until both sides are golden brown and cooked so the center of the chicken is no longer pink.
While the chicken is cooking, pour the unused sauce into a sauce pan and bring to a boil. Add an additional 1/4 cup of honey to the mixture. Let the sauce boil until the moisture begins to evaporate and become more thick. If you like a really thick sauce, you can always add a teaspoon of cornstarch to thicken. Once the sauce is a nice and smooth, and fairly thick, set aside to brush over the cooked chicken.
Once the skewers of chicken are cooked, brush the tops of them with the extra sauce. If you like your chicken with rice, serve the chicken with extra sauce to go on top of the rice as well. Serves 6-8 people. If you like lots of sauce, you may want to double this sauce recipe ;)