Mix the barbecue sauce, orange zest, orange juice, sriracha, honey, and mustard together in a large bowl. Add the chicken breasts and cover with the marinade. Cover and let marinate for at least 30 minutes in the refrigerator.

Heat the grill to medium high heat.

Place the chicken breasts on the grill and grill for 8 minutes.

While the chicken is cooking, prepare the glaze; Melt the butter in a small saucepan on a medium high heat. Whisk in the honey, mustard and orange zest. Bring to a simmer and reduce heat to low and cook for 3 minutes. Pour 1/2 cup into a bowl.

When you flip the chicken over, brush a little of the glaze over each chicken breast and continue cooking. Discard the glaze in the bowl.

Continue cooking the chicken for another 8 minutes.

Remove the chicken from the grill and place the pieces on a large serving platter and pour the remaining glaze from the pot over the chicken breasts. Cover for 10 minutes.

Transfer the chicken breasts to a cutting board and slice them into thin pieces.

Prepare the sweet potato fries according to package directions.

Place about a cup of baked sweet potato fries on a plate, top with 1/2 cup shredded cheddar cheese and slices of the cooked chicken.