Heat grill or coals to medium.
In medium skillet over medium low heat, melt butter or oil.
To skillet, add flour and cook until flour, stirring, until evenly and lightly browned. Do not burn.
Add red chile powder and continue cooking until lightly toasted.
Pour in beef broth, increase heat to medium, and stir well to incorporate liquid.
Cook until silky and slightly bubbly, about 10 minutes.
Stir in honey and salt to taste.
Remove from heat and set aside.
Reserve 1/2 of glaze in small bowl to serve alongside chicken.
If using chicken breasts, slice lengthwise so that breasts are about 1/2 inch in thickness. Place chicken on medium hot grill.
Grill 10 minutes and flip.
Baste with remaining 1/2 of honey red chile glaze and continue grilling, about 7-10 more minutes until tender to touch when pressing with finger or internal temperature registers 165F. Flip.
Baste up-side and grill 2 minutes, Flip.
Grill another 2 minutes just until glaze is lightly charred and remove chicken to plate.
Serve with reserved honey glaze mixture.