In a mixing bowl, whisk together the olive oil, lemon juice, reduced sodium soy sauce, balsamic vinegar, and brown sugar until smooth.

Add the Dijon mustard, onion powder, garlic powder, paprika, and red pepper flakes, then mix until combined.

Place your choice of chicken cuts into a resealable plastic bag or shallow dish.

Pour the marinade over the chicken and seal the bag or cover the dish, refrigerate for at least 4 hours or overnight.

Preheat your grill to 400°F. Grill the chicken for 5-7 minutes per side until cooked through.

Alternatively, heat olive oil in a skillet and cook the chicken undisturbed for 3-4 minutes on each side, covering with a lid after flipping.

For baking, preheat oven to 425°F and bake marinated chicken for 16-18 minutes until fully cooked.

Let the chicken rest for 5-10 minutes before carving to keep it juicy.