In a small bowl, whisk together the jam, garlic powder, onion powder, salt, pepper, vinegar, and soy sauce with a wire whisk until well blended and smooth; set aside.
Cook rice as directed on package; set aside, covered.
Pound out the chicken with the back of a large spoon to make it all even in thickness. When grill is heated, place chicken on medium-high heat. Cover and cook 12-15 minutes or until juice of chicken is no longer pink and the thickest part reaches an internal temperature of at least 170°F; turn frequently.
Spoon the raspberry sauce over the chicken and cook 1 minute more, then remove from heat.
Toss asparagus with olive oil and season with salt and pepper. Add to grill and cook 3-4 minutes or until tender.
Serve chicken with asparagus and grapes on the side.