Bring water to a boil and add Coconut Chai. Steep 5 minutes, strain the tea and reserve the liquid.
Add Sweet Desert Delight, sugar and honey to the liquid. Cook at a simmer about 20 minutes until reduced by half—liquid should be a thin, syrupy consistency.
Meanwhile, marinate chicken in ginger, garlic, orange zest, oil, tamari, salt and pepper. Place chicken in a casserole dish or a baking pan and cover with tea syrup. Marinate for a minimum of 20 minutes and up to 4 hours.
Bake at 350° for 20–30 minutes, until a fork pierced in the meat yields clear fluid. Baste with pan liquid at least 3 times.