Step 1

Put the chicken in a shallow dish. Whisk together the oil, hoisin, coriander, salt and cayenne until smooth. Pour over the chicken and toss to coat evenly. Marinate at room temperature 15 minutes, or cover and refrigerate up to 24 hours in advance.

Step 2

Combine all ingredients for the glaze. Measure out 1/4 cup into another small bowl.

Step 3

Preheat a grill for medium-high direct grilling.

Step 4

When the grill is hot, cook the chicken 5 minutes per side, or until cooked through.

Step 5

Brush both sides of the chicken with the 1/4 cup glaze, cooking about 30 seconds on each side.

Step 6

Arrange the chicken on a platter with the lime wedges.

Step 7

Toss the cucumbers with the sesame oil, green onions and chili pepper in a bowl. Squeeze the lime wedges over the chicken and serve over rice with the cucumbers and remaining glaze on the side.