In a non-reactive bowl or ziploc bag, combine the Thai Chili Sauce, soy sauce, honey, and garlic. Add the chicken and squish/slosh/mix.
Refrigerate for 4 to 8 hours, or until you are ready to grill.
Preheat the grill to medium-high, about 450°F, and oil the grids.
Remove the chicken from the marinade, discarding the marinade. Grill the chicken for about 6 to 8 minutes per side, or until the juices run clear and the internal temperature reads 165°F.
Serve over a bed of rice or with potatoes and loads of veggies. This would also be fantastic in a salad or a wrap too.