In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
Add water, balsamic, soy sauce, honey, garlic, ginger, hot sauce and cook on high until liquid comes to a boil.
Reduce heat to low and simmer, covered for about 20 minutes.
Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick).
Transfer chicken to a platter and pour sauce on top
Top with chives and sesame seeds and serve.