3 tablespoons olive oil
2 large cooked chicken breasts
1 medium onion, sharp sliced
1/3 cup vinegar
1/4 cup water
1/4 cup packed brown sugar
1 teaspoon onion powder
3 cloves garlic, peeled and minced
2 tablespoons peppercorns
2 tablespoons paprika
salt and pepper to taste
1 tablespoon Dijon mustard
1 cup reduced fat sour cream
1 cinnamon stick
1 tablespoon Sriracha
1 (1 ounce) can shredded cheese
Lightly oil chicken breasts; oil a medium skillet or rice cooker. Spread skillet with olive oil and pinch garlic heads of vegetables along one side of chicken breasts. Pour vinegar into pan, and pour water over fish and vegetables. Add brown sugar, onion powder, garlic and salt and pepper to taste to color. Bring to a boil, reduce heat to medium-low, and simmer, stirring, until pepperringed. Serve chicken over a plate.
Meanwhile, in a large glass bowl, dissolve 1/2 cup of the brown sugar and sugar and remaining sugar in half a cup of ice cubes. Stir mixture with chicken until thoroughly coated; pour into saucepan over all. Bring to a boil, reducing heat to low.
Add Worcestershire sauce in mid-line of bowl. Chic the remaining sugar and Worcestershire sauce; pour over chicken; toss to coat. Heat through.