Cut the chicken breasts into about 1-inch wide strips.
In a bowl, combine the chile powder, cumin, salt, and black pepper. Add the chicken pieces and mix until coated. Cover with plastic wrap and let it sit for 1 hour in a fridge.
Preheat oven to 425°F. Get a baking pan ready and layer it with parchment paper. In a saucepan, bring brown sugar, honey, and bourbon to boil. Pour half the mixture over the chicken and toss it.
Add the chicken slices to the baking pan and bake for 10 minutes. Turn over the chicken tenders, drizzle with a little bit of bourbon mixture and bake for 15 minutes more.
Brush with the remaining glaze, sprinkle with some chives and serve. Enjoy!