Heat the marmalade on the stove over low heat until melted. Add a little water if it doesn't thin out when heated. Pour the marmalade through a fine mesh strainer reserving the liquid. You can use the rind portion as garnish or just discard it. Set the marmalade "liquid" aside.
Cut the chicken into bite sized pieces. Toss them in a bowl with 1 tablespoon of the peanut oil and set aside.
Heat your wok or skillet to medium high heat. Pour the remaining 2 tablespoons of peanut oil into the hot wok. Add the garlic and minced ginger and stir just until they become fragrant. Be careful not to burn them. Add the onion and cook with the garlic and ginger for an additional minute or two until the onion softens. Add the chicken and stir until it is cooked through and slightly browned. Make sure it is cooked through but not too long or it will dry out. Pour the soy sauce around the edge of the pan followed by the marmalade and sweet chili sauce. Stir about a minute, until the sauce is combined and slightly thickened. Be careful not to allow it to burn. Stir in the sugar. Taste the sauce and sprinkle the salt in if you like it saltier.
Serve hot over steamed white rice and garnish with scallions.