Really super simple!

1 cup gluten-free soy sauce

2 tbsp vinegar

1/4 cup brown sugar

1 tbsp fresh ginger, peeled and grated

1 bunch of chives

1 pound chicken breast cut into small chunks

1/4 pound sliced bacon

Mix  marinade ingredients in a bowl.  Add chicken and stir until coated.  Cover and refrigerate for 1 hour no longer.  Cut bacon into thirds.  Wrap bacon around each chicken piece, securing it with a toothpick.  For the wok,  add chicken piece to 1 tablespoon hot oil, cook for 10 mins, turning often until bacon is crispy and chicken is firm to the touch.  For the grill lightly grease a grill plate; add chicken and cook until meat is firm and bacon is crispy, about 10 mins.