Heat a large skillet over MEDIUM heat. Add 1 Tablespoon of olive oil and once hot, add the sliced onion. Sauté for 5 minutes, stirring regularly. Turn the heat to LOW and continue to sauté, stirring regularly, for about 20 minutes, until the onion is soft and caramelized. Add additional olive oil to the pan as needed to ensure that the onion doesn't burn.

While the onion is cooking, in a small bowl, combine the raspberry jam, red wine vinegar, soy sauce/coconut aminos, ginger, and rosemary. Set aside.

Season the chicken breast tenders with salt and pepper on both sides.

Once the onion is done cooking, remove it from the pan and set aside. Return the pan to MEDIUM heat and add another Tablespoon of olive oil. Add half the chicken tenders to the pan and cook for 3-4 minutes on each side, depending on the thickness of the chicken. Once cooked through, remove the pieces from the pan and place them on a paper towel lined plate. Then cook the second half of chicken and once done, remove it from the pan onto the plate.

Add the jam mixture to the pan and turn the heat to LOW so that it doesn't burn. Stir the mixture constantly with a wooden spoon or whisk for about 2 minutes. Return the chicken and onions to the pan and coat with the raspberry pan sauce. Turn off the heat and serve immediately with a whole grain of choice (I recommend barley or farro).