Welcome aboard Trey!
An easy teriyaki sauce can be made with soy sauce, ginger, brown sugar and pineapple juice. I usually add some red pepper flakes for a little kick. If you want it thicker, you can reduce it by half on the stove. The rest of the recipe you requested should be pretty self explanatory. Not sure why you'd want to put it in a cupcake pan though. The only real advantage to the cupcake pan approach is to braise the skin and provide uniformity of size and shape in a competition setting. If you're making medallions of chicken, you probably won't have skin on them. Plus since you're cutting the chicken into pieces you can just cut them the same size and shape. In addition, in a cupcake pan the bacon is likely to sit there in the residual juices and get pretty soggy. I'd just wrap the pieces in bacon using toothpicks if necessary to hold the shape, marinate them for a few hours and smoke them. The left over marinade can be heated to a boil on the stove to further reduce and kill any bacteria, then used as a basting sauce.
Good luck and let us know how it turns out!