Combine citrus pepper, red pepper, ginger and garlic salt in cup. Sprinkle over both sides of chicken.
Heat oil in large skillet over medium heat. Add chicken; cook, turning once, 12 minutes or until chicken is browned on both sides and no longer pink in center. Remove chicken from skillet and keep warm.
Add orange juice and chutney to drippings in skillet; cook, stirring, until thickened slightly, 4 minutes.
Spoon some sauce onto 4 serving plates. Place chicken on sauce, and top with remaining sauce. Garnish with orange slices and chives if desired. Makes 4 servings.