Sweet and Sour Sauce with Cherry Tomatoes and Cilantro

A lot of what I have been practicing in the kitchen for our daily meals has been wintery types of foods - creamy sauces etc. Today I tried a Cook's Illustrated sauce for chicken breasts that is light and summery with a bit of kick.

4 sautéed chicken breast strips (or see recipe to cook whole chicken breasts)

2 medium shallots, minced

1/4 tsp. red pepper flakes

1 1/2 tsps. ground cumin

1 tsp. granulated sugar

2 Tbsps. apple cider vinegar

6 Tbsps. orange juice

1 Tbsp. lime juice

1 cup cherry tomatoes, quartered

1/4 cup chopped fresh cilantro leaves

1. Prepare your sauce ingredients before cooking the chicken so that the cooking time is reduced and the chicken won't have the chance to get cold, or you can cover the chicken with foil and keep warm in a 250F oven.
2. Cook chicken breasts first and set aside.
3. To make the sauce is a quick affair. Set the skillet with the remaining oil and chicken bits over medium heat. Add shallots, chilli, and cumin; sauté until fragrant, about 1 minute.
4. Add sugar and cook until shallots begin to caramelize, 1 to 2 minutes.
5. Stir in vinegar and orange and lime juices; increase heat to medium-high and bring to boil, scraping up browned bits from bottom of the skillet with a wooden spoon. Boil the sauce, stirring occasionally, until thickened and reduced to about 1/4 cup, 2 to 3 minutes. Remove from heat.
6. Immediately stir in tomatoes and cilantro so they slightly cook in the residual heat of the pan; season to taste with salt and pepper (not really necessary).
7. Spoon sauce over chicken; serve immediately.