1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cubed
1 pinch monosodium glutamate (such as Ac'centŪ), or to taste
6 tablespoons soy sauce
6 tablespoons brown sugar
1/2 teaspoon red pepper flakes, or more to taste
1 lime, juiced and zested
Heat olive oil in a large skillet over medium heat; cook and stir chicken breast cubes in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. Sprinkle chicken with monosodium glutamate as it cooks. Remove chicken from skillet.
Mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. Pour sauce into hot skillet, bring to a boil, and reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often.
I serve it over rice. I don't make the couscous, so I didn't copy/paste that part. I don't use MSG. There's no chili powder in it, so I'm not sure why it's called chili lime, but I love it.