Add the chicken to a large bowl. Whisk together the marinade ingredients, then pour over the chicken. Cover and marinate the chicken at least 30 minutes, or overnight for more flavor penetration.
Heat 1 tablespoon oil in a large pan or skillet to medium-high heat.
Remove each piece of chicken from the marinade, letting excess marinade drip back into the bowl. Reserve the marinade.
Sear the chicken in the hot pan 2 minutes per side. Remove the chicken and set onto a plate. Set aside.
Heat 1 tablespoon oil in the hot pan and add the onion and peppers (if using). Cook for 3-4 minutes to soften.
Add the garlic and cook 1 minute, stirring.
Add the reserved marinade, water, brown sugar and bay leaves Stir.
Tuck the chicken into the pan and sauce. Bring to a boil, then reduce heat. Simmer, uncovered, for 20 minutes, or until the chicken is cooked through and the sauce thickens to a syrupy glaze. Baste several times during cooking, if desired. If needed, remove the chicken and cook the sauce longer until properly reduced, then add chicken to warm through.
Serve with rice and garnish. Enjoy!