In a measuring mug, add Honey (2 tablespoon), Dijon Mustard (1 tablespoon), Whole Grain Mustard (1 tablespoon) and Distilled White Vinegar (2 tablespoon). Mix them all together.
Chop Boneless, Skinless Chicken Thigh (500 gram) up to bite-sized pieces and pour the marinade over it. Stir it together. Cover the bowl with some plastic wrap and place it in the fridge for thirty minutes.
Put a lightly oiled sausce pan to medium or high heat. Put the chicken into the pan. Cook for six to eight minutes.