I thought it easier if I took a pic of what I put into it. I missed a few things in the pic though. Here we go!

From left to right:

Coopers Mark bourbon: Its smoother and sweeter than some of the other bourbons out there. It's also priced competitive.

4 limes: (one went into the marinade)
lime zest
Garlic: four cloves (one went into the marinade)
1 sweet and juicy peach
Salt: as needed
Course black pepper
Carrots

Juicy sweet tomatoes: These are baby San Marzano tomatoes. San Marzano tomatoes are among the best for any kinda sauce. The best ones come from a specific region in Italy.

Bell Peppers: the smaller they are the sweeter they are.
Chives: the smaller they are the more potent
Honey
mango juice

Coconut Milk: found in the ethnic isle at your local grocery. Often it's used in curries

Ground cinnamon: do not get the kind with the sugar in it.
Cayenne pepper
Bay and basil: this is dried home grown

CHICKEN: take your chicken breasts and cut them into strips length wise, then cut those in half.

Not pictured:
Thyme
breading/ Flour: do not use a course breading like Panco
butter
a little bit of lemon juice.

Marinade:

Squeeze one lime into a bowl.
add half as much bourbon as you did lime juice
zest the lime and add that.
Mince one clove of garlic as fine as you can get it, and add that.
One chive.
1 generous table spoon of honey
a couple pinches of cayenne pepper
a pinch of course black pepper
a pinch of salt
a couple pinches of cinnamon

Whisk this all up and place you chicken is a ziplock bag. Pour in your marinade and slosh it around so that its evenly distributed amongst the chicken. Seal the bag and let sit in the fridge for 8 hours.

Prep!

Dice your tomatoes into medium sized chunks. Place them into a small bowl with a little bit of salt sprinkled over them. Set them aside for later.

Dice your bell peppers into a small dice. Slice your carrots into thin slices then place your carrots, and peppers into another small bowl. Squeeze a little bit of lemon juice over them. Set them aside for later.

Slice your chives thin.

Mince 3 cloves of garlic.
Dice your peach into medium chunks

Remove your chicken from the fridge, and place your chicken on a plate. Pour any remaining marinade into a large bowl.

In the large bowl squeeze two limes, adding the zest from one of them. (squeeze the last lime later if you want to) Add in your garlic, chives, two generous table spoons of honey, a pinch of basil, thyme, bay (if you can get it in a form that's not those leaves) a couple pinches of cayenne pepper and cinnamon. a pinch of black pepper and salt. The whisk it all together. (at this point taste it. if you think you could put in more lime juice squeeze half of the remaining lime, and if you still would like more lime, squeeze the other half)

In another bowl pour your flour or breading. Do not use a course breading like Panco. Roll your chicken in the breading letting it get covered, but not a thick coating. Shake free any loose breading. Set the chicken back on the plate and repeat this for the remaining pieces. Select the first piece of chicken you breaded, then dip it into the lime juice mixture. Remove it and let any extra juice run off it. Then roll it in your breading again. Do this in the order from the first to most recent piece. Take care not to coat it too thickly. Place each piece onto a clean plate.

After your chicken is breaded, let it sit there for a moment. In the mean time add everything else to the large bowl. Carrots, tomatoes, peppers, and the peach. Pour in 1/4th the bottle of mango juice (if you got the small bottle of POM mango), and half the can of coconut milk. Whisk it all together. If it is too tart, add a bit more honey or mango juice.

Place a table spoon of butter into a large pan or skillet and set the pan on a medium heat. You do not want a puddle of butter but rather, the butter to coat the bottom of the pan. Handle your chicken delicately, and place it in the pan. Let the chicken sear on one side, and carefully flip the chicken over to let it sear on the other. Remove the chicken before it is fully cooked.

Remove the pan from the heat and let it cool for a bit. Then pour your lime mixture into it. Bring it to a soft simmer and stir it gently. then place your chicken back into the pan. Cover it and let it simmer for five minutes before removing it. Add half a shot of bourbon, and gently stir it. Take care not to scrape any of the breading off the chicken. cover it and continue to let it simmer for another 5 minutes. Check to see if the chicken is done. It should be tender, but cooked all the way through. If it is remove the pan from the heat and pour the contents into a bowl. If, not then stir it gently once again, and cover it. Let it stay there for another 3 minutes.