Step 1

Combine the ground cumin, paprika, salt, garlic powder and garam masala in a bowl. Rub spice mixture all over chicken wings and thighs. Set aside and let sit at room temperature for about 10 minutes.

Step 2

While chicken rests, make sauce. In a saucepan combine the garlic, ginger, sweet chili sauce, soy sauce and pineapple juice. Heat, stirring, until just simmering. Remove from heat, stir in half the sliced scallions and set aside.

Step 3

Heat grill or grill pan to medium-high. Brush one side of each piece of chicken lightly with canola oil before placing on the grill. While that side of the chicken cooks, lightly brush the top side of each piece of chicken with remaining oil. Cook chicken, turning halfway through, until each piece is cooked through (thighs should register 170ºF on a meat thermometer). Move chicken to a cooler part of the grill to finish cooking through if the outside is getting too black. Remove cooked chicken to a platter.

Step 4

Brush each piece of hot chicken with the sweet chili sauce then dip one edge in the crushed pistachios. Handle with tongs because the chicken is hot. Serve topped with cilantro if desired, sliced limes for squeezing and extra sauce and scallions.