cut your chicken into small 1-2 inch pieces with some kitchen scissors.
heat up a large skillet over medium high heat. once it is hot, pour 2 tablespoons olive oil into it.
add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally.
the chicken will start to get a bit juicy and bubbly.
put the lid on the pan, slightly tilted and drain the juices out into the sink. return the pan to the stove top and continue cooking over medium high heat.
into a medium sized mixing bowl, combine 1 teaspoon garlic, 1/4 cup apple or pineapple juice, 1/3 cup brown sugar, 2 tablespoons ketchup, 1 tablespoon apple cider vinegar, 1/2 cup water, 1/3 cup soy sauce, a pinch of red pepper flakes and 1 tablespoon cornstarch. whisk it all together until the cornstarch is dissolved and all ingredients are well combined.
when your chicken has a light brown sear on some of the pieces, pour the sauce into the pan. stir it around to cover all the chicken pieces.
reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape.
let this simmer away for about 20 minutes, stirring a couple of times during the cooking period.