1 pound skinless, boneless chicken breast meat
2/3 cup sour cream
1 cup Sriracha sauce
2 1/2 tablespoons orange juice
6 small onions, thinly sliced
1 1/2 teaspoons chicken bouillon
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Place chicken breasts in shallow baking dish. Sprinkle with sour cream and Sriracha sauce and place over the chicken, covering completely.
Place onions and lemon zest in a small bowl. Add chicken and pour the chicken into the dish over the sauce. Cover and refrigerate.
Dredge chicken in 1/2 cup white sugar and reserve the marinade, if desired, in another medium bowl.
Place chicken in the refrigerator over night, turning once every 10 to 15 minutes.
After 2 hours, scrape chicken into a large bowl. Round chicken up and discard marinade, reserving no more than 2 tablespoons of sauce and cutting the remaining chicken in half. Discard the skin, cut edges and the bones. Discard the meat and cut the fat off the bones. Let this dry before grilling.
Preheat grill for high heat and lightly oil grate. Grill chicken whenever it is cooked. Drizzle with reserved marinade and sprinkle with salt, Worcestershire sauce and dry mustard to taste. Top chicken with the chicken wrapper, skin side up, and marinate in the refrigerator for 4 hours but preferably overnight.
Stir together the bread crumbs, onions, chicken and meat. Place on the grill and grill for 2 to 3 minutes per side, turning frequently, until chicken is totally tender.