Cut chicken on the bias into 1” pieces to ensure the marinade coats it evenly. In a small bowl, combine the lemon juice and zest, basil, parsley, garlic, mirin, olive oil, granulated onion, garlic salt, chili garlic paste and honey.
Place the chicken into a large zip top bag and pour in the marinade. Seal the bag and place in refrigerator for 24 hours.
Preheat oven to 350˚F. Remove the marinated chicken from the zip top bag and place onto a parchment paper-lined sheet pan. Lightly season the chicken with salt and pepper.
Roast chicken for 12 to 15 minutes or until the chicken is cooked through to 165°F; do not overcook. Rest the chicken for 2 to 3 minutes and serve hot, garnished with lemon and basil.
Enjoy this healthy and delicious meal with a chilled beer or natural fruit punch.