Start by cutting the chicken into bite size pieces & covering it in the olive oil & 3 tbs chili blend. Cut the green onions into small pieces separating the tops from the bottoms adding the bottoms to the chicken pieces & set the tops aside for later. Then let sit in the fridge for at least 45 minutes or longer if you like.

Mix the rest of the ingredients in a bowl & set to the side to use as your glaze for later.

Start cooking the marinaded chicken in a frying pan.

Once the chicken is half cooked add the rice & the glaze and keep cooking all the way through.

Add green onion tops & serve.