Pour 3 cups of water and 1 cup of rice into a pot and set to high to boil. Stir occasionally to prevent rice from sticking to the pot.
In a small saucepan, add dried cherries and barely cover with water, set to medium-high and let boil. Stir often.
In a frying pan, put a small amount of oil and bring to medium heat. Cut fowl into small, bite-sized chunks. Season with sage, salt and pepper as desired. Put chicken into pan and stir as it cooks, making sure nothing sticks to the bottom.
Pour the sugar into the cherries while stirring slowly, until thickened. If desired, add a bit of cornstarch to thicken. Cut heat to low, and let simmer. Ideally, there should be sugar left over, but sweetening the sauce to taste is important. Add chili or cayenne to taste and stir.
Add stock or a bit of water to your chicken pan and cover, allowing it to steam for a minute.
Plate a bed of rice, top with chicken, then sauce.