Peel and quarter yams. Place in pan and fill with cold water until covered. Add ½ cup Oregon Chai to pan and stir. Bring to a boil. Then reduce heat and simmer until tender but still firm, about 20 minutes. Drain well and set yams aside. Melt butter in the pan. Add maple syrup and remaining Original Chai concentrate. Simmer over low heat until slightly reduced, about 15 minutes. Add yams and stir until lightly coated. Add chicken broth and simmer over low heat 10 more minutes. Serve immediately.