What are some tips to keep sauce or honey from burning?

Only add it near the end of your cooking time. Use a fat (like butter) to baste for the majority of the baking time and then add the honey baste for the last 10 minutes or so.

Use a Bain-marie
A metal bowl over a pot of simmering water to heat
In most cases stir constantly
Use a spoon or a bowl to baste your meat, or a nylon pastry brush
Chetak

Add water or milk or any kinda liquid every time it starts to get dry when cooking

Megan has it basically right. Basting a chicken with a fat/oil when using an open pan will help keep the breast meat moist. Placing it on some chopped veggies, like carrots, onions, and celery will help the bottom of it. You can also bake it for about half the cooking time in a covered pot. Then let the skin crisp up. Stuffing the bird with a moist bread stuffing will help too.

The other tip for a moist chicken breast is to leave out the stuffing, bake it breast-side down for first half, then turn it breast-up for the second half with fat/oil basting.

For the final sweet basting, you basically only want enough baking time to bake it into the skin without burning it. Have you already observed how long this takes? Someone else suggested about 10 minutes, so that is a starting place. For a BBQ chicken or any sauce heavy in sugar, use the same process.

Enjoy!

If a sauce contains sugar or honey, use it only as a glaze to finish. Use dry rub with oil, or a marinade before baking/grilling and then use the sauce as a finisher for the last few minutes of cooking time. Baste, put back in the oven/grill, and then pull as soon as the sauce caramelizes.

Bake the chicken, only baste last 1/2 or so.

don't put any basting on until the chicken is nearly done! leave about 30 minutes for the basting sauce to brown delicately

Stir it every 15 mins.