1. Preheat oven to 425 degrees Fahrenheit. Cut deboned chicken bottoms into very small pieces, approximately one-inch cubes.
2. Combine glaze ingredients in a small bowl.
3. Place chicken on a baking sheet, and drizzle the glaze over it. Roast for approximately 30–40 minutes, or until golden brown.
4. Remove chicken from oven, and immediately transfer to another utensil so the chicken doesn’t sit in its own juices. If you’re not serving it immediately, refrigerate and then bring the chicken to room temperature before serving.