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1.
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Preheat oven to 375 degrees F. Line a pan with foil and place a rack on top.
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2.
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Combine honey mustard, honey, chili powder, ginger and salt in a large bowl.
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Toss the chicken in the sauce until coated.
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Arrange on the prepared pan, making sure meat is completely coated with sauce.
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Bake for 35 minutes.
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3.
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Meanwhile, for the rice, heat oil in a small saucepan over medium-high heat.
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Add the rice and toss to coat, about 1 minute.
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Stir in the chicken broth, ginger and cumin.
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Bring to a boil, reduce heat, cover and simmer for 15 minutes.
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Add the peas on top of the rice, cover and let steam another 5 minutes.
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Stir well, then place a towel over the top and cover with the lid.
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Hold until ready to serve.
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4.
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Remove the chicken from the oven and set the pieces down on a plate tented with foil.
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Pour accumulated juices into a 10-inch skillet and add the pineapple-orange juice and a pinch of cayenne pepper.
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After a few minutes, add any juices that have accumulated on the plate to the liquid in the skillet.
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Bring the liquid in the skillet to a boil over high heat, stirring constantly.
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Cook until thickened, about 5 minutes.
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5.
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To serve, place chicken and rice on the plate, drizzle with sauce.
