Brush olive oil over chicken. Season with salt & pepper.
Mix the sauce in a bowl. Pour into a pan and bring to a boil. Cook 3 minutes. Reserve 1/2 cup for serving.
Grill the chicken with the lid closed 6-8 minutes.
Flip the chicken.
Brush with sauce and continue to cook until 165°.
Remove from grill and rest 5 minutes before serving.
Serve over rice with sautéed carrots, cilantro and reserved sauce.