While rice cooks, make the chicken. Heat a large skillet over high heat. Add the 2 tablespoons extra-virgin olive oil, then the chicken. Season the chicken with grill seasoning. Brown the chicken on all sides, season with soy sauce then remove chicken and set aside. In the same pan add the remaining 1 tablespoon of butter and add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chestnuts, green peas , the chicken and mix together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat.