Rinse chicken with cold water and pat dry with paper towels. Place chicken in recloseable plastic bag. Combine hoisin sauce, soy sauce, 1 Tbsp honey, rice vinegar and garlic. Pour sauce over chicken, close bag and toss to coat well. Refrigerate at least 4 hours or overnight, turning once.

 

When ready to cook, drain chicken and discard leftover marinade. Grill or broil chicken 4 to 5 inches from heat source, 5 to 6 minutes per side or until done. Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 170 degrees F.

 

Cool chicken to room temperature. At this point, chicken may be covered and refrigerated up to 24 hours before serving.

 

To make honey-mustard sauce, combine remaining 2 Tbsp honey and mustard; mix well. Thinly slice chicken crosswise. Serve chicken in rolls with sauce.