FOR THE MARINADE

1. In a bowl, mix olive oil, lime juice, and pickle juice.
2. Add sugar, and whisk vigorously until dissolved.
3. Add the rest of the marinade ingredients, mix well.
4. Add chicken breast strips, and leave covered over night or for at least 2 hours in the refrigerator.
5. Grill chicken over medium heat until golden brown on the outside, and juicy on the inside.

FOR THE SAUCE

1. Mix all ingredients except for corn starch and water in a pan.
2. Bring to a boil while gently whisking. Let simmer for 5 minutes.
3. Add corn starch to water in a separate bowl and whisk until dissolved.
4. Add half of the corn starch mix to the sauce, and simmer for another 5 minutes. Add more if needed for texture.
5. Remove and cool down slightly.
6. Pour a third of the sauce on top of the grilled chicken. Save the rest as additional sauce and dressing.