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Slice all chicken to approximately 1/2" thick and place in large (non stick) pan that you have a lid for. Add vinegar and soy sauce and stir a bit. This can go straight to the stove, or be refrigerated to marinate for 2 to 24 hours.
Place over low heat and pour honey over chicken, stirring occasionally.
Amuse yourself by chopping and grating the ingredients you have selected from the above list. These can be stirred in at any time, although anything you want to be obvious in the dish should be saved until the chicken is almost cooked. The spices and peanuts should be added early so that the flavors can be cooked deeply in. The onion should get at least ten minutes to cook in this simmer mode, while the pepper and tomato can be put in just long enough to heat up. Personally I put everything in and cook it down into a lovely, gooey, flavorful mess. Feel free to add anything that looks interesting from your refrigerator - leftover wine, grated cheeses, other veggies or small amounts of meat for flavor (if you add other raw meat it should usually be browned separately first, to make sure it is properly cooked and to drain any excess fat).
The mix should be kept at a mild simmer, covered on low heat. Stir every few minutes to ensure even cooking of the chicken.
As the chicken becomes ready, the chunks/strips will start to break up readily under your spoon, and be a whitish color. The dish can be served at anytime now, depending on your schedule and how hungry your guests are. I prefer to keep cooking until the liquid is almost completely gone, cooked into a delicious glaze-like substance.
Serve over or with your choice of dirty rice, lo mein, or pasta. Alternatively, a buffet with fajita wraps, lettuce, fresh chopped tomato and grated cheese can be set up, especially if you took the Mexican route and added cumin.
Serves 4 to 8 depending on gluttony. Refrigerate leftovers, and they will taste even better when reheated or nibbled on cold.