Many of the flavorings used on pork will also work well on chicken.... like:
Orange-Rosemary Glaze
1/4 cup frozen orange juice concentrate; thawed
1 teaspoon brown sugar
4 teaspoons rosemary; minced, fresh
In a small saucepan, bring the concentrate, brown sugar, and rosemary to a simmer. Simmer until the mixture reduces to about 2 tablespoons. Set aside to cool slightly. This glaze is equally good made with 2 teaspoons dried rubbed sage instead of the rosemary.
Yields enough to glaze two pork tenderloins.
Or:
Sweet Chili Glaze
2 teaspoons vegetable oil
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup frozen pineapple juice concentrate,; thawed
In a small saucepan, heat the oil, chili powder, and cumin over medium heat. When the mixture starts to sizzle and the spices are fragrant, add the concentrate. Simmer until the mixture reduces to about 2 tablespoons. Set aside to cool slightly.
Yields enough to glaze two pork tenderloins.
You will probably need to increase the quantities for a whole or cut up chicken. I don't think the cooking technique I use with the pork tenderloins will work with chicken, so use a recipe that does work with the cooking method you are going to use to get an idea of how long to cook it. The recipe also recommends brining the pork before cooking... not a bad idea for chicken either. I think these glazes would also be good on Cornish hens.
Recipes from 7-6-5 Pork Tenderloins in Fine Cooking.