Whisk together the honey, orange juice, 2 tablespoons of the mustard and all of the lime juice in a medium microwave-safe bowl. If the mixture isn't coming together easily, pop the bowl in the microwave for 10 seconds to melt the honey. Add the chicken and jalapeno and season well with salt and pepper. Marinate at room temperature, covered, for 20 minutes.
Preheat a grill pan over medium-high heat. Spray the pan lightly with canola spray. Lay the chicken and jalapenos on the grill pan (be sure to reserve the marinade) and grill until the chicken is no longer pink in the middle, about 7 minutes per side. Remove to a serving dish. Grill the green bell peppers and red bell peppers until soft, then transfer to the serving dish.
Meanwhile, pour the marinade into a small saucepan and bring to a vigorous boil over medium-high heat. Boil for 2 minutes, then remove the saucepan from the heat and add the rum. Return the saucepan to the heat and tilt the pan to ignite the rum. Reduce the heat to medium-low and let the alcohol in the rum burn off. Cook the sauce for an additional 2 to 3 minutes. Finish by stirring in the remaining 1 tablespoon mustard.
Serve the chicken, jalapenos and bell peppers with a bowl of the sauce on the side for dipping. Garnish with lime wedges and a squeeze of lime juice.
Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.
Recipe courtesy of Bobby Deen