Assemble the mariande ingredients in a bowl or zip-top bag. Add chicken and marinate at least 30 minutes and up to 4 hours.
Add 1-2 inches water to a pot fitted with a steamer. Bring to a boil, add chicken, and cover with lid. Steam until barely done, 15 minutes for boneless chicken, 20-25 for bone-in.
While chicken steams, assemble tea smoking ingredients in a pot lined with foil. Make a grid out of skewers or unpainted chopsticks in the bottom of the pot. Add steamed chicken to pot, then place a foil-lined, tightly fitted lid on top. Place over high heat.
When mixture is smoking, turn off heat but leave the pot on the burner. Leave the lid on for 10-15 minutes. Remove chicken from pot, cut into bite-sized pieces. Add to salads, bowls, soups, or stir-fries. Enjoy.