Combine the first 5 ingredients, whisking well.
Place chicken in a bowl or zip-top plastic bag, cover with marinade, and refrigerate overnight.
Mix the flour and pepper. Remove the chicken from the marinade and dredge through the flour.
Add olive oil to a hot skillet over medium-high heat and brown on all sides.
Pour the marinade over the chicken and bring to a boil. Reduce heat to medium-low.
Cover the skillet and simmer for about 20 minutes or until 160 degrees, turning pieces as need to prevent sticking. Remove chicken and keep warm.
Increase heat under skillet and bring the marinade to a boil, stirring constantly, and reduce the marinade to a sauce the consistency of syrup. Add the chicken back to the skillet and turn to coat.