Combine your diced chicken and 2T Avocado Oil in a zipper bag. Season with 2T Green Tea Peppercorn Seasoning. If time, refrigerate overnight or at least 10 minutes. On sprayed cookie sheet, spread out your drained pineapple (reserving the juice) and diced bell peppers. Season with 1T Green Tea Peppercorn Seasoning. Broil on low for 10 minutes then broil on high for 3-4 minutes until desired darkness is achieved. Meanwhile, in a large frying pan, brown chicken pieces in remaining 2T of Avocado Oil. About half way through browning, add ¼ c of the reserved pineapple juice. Brown until chicken is cooked completely (about 12 minutes). Add broiled peppers and pineapple to chicken and stir with ¼ cup Honey Bourbon Citrus Glaze. Mix thoroughly. Serve with extra dipping glaze if desired. Enjoy!