In a medium bowl, stir together the salt, oyster sauce, seasoning sauce, and honey. Taste the marinade and make sure it is salty enough. Add up to 1/4 teaspoon salt, if needed. When satisfied, add the chicken and stir, coating well. Cover with plastic wrap and set aside for 30 minutes (or refrigerate for up to 8 hours). Meanwhile, in a small food process (or use a mortar and pestle), grind the garlic, cilantro and pepper into a paste. It will be grainy but relatively smooth. (The mixture can be covered with plastic wrap and left to sit at room temperature for hours before being used.) Add the garlic mixture to the marinated chicken, stirring to coat well. Thread the chicken onto the skewers, covering most of each skewer. For succulence, give each loaded skewer a gentle squeeze to ensure that the meat hugs the skewer.  Lightly oil a cast-iron stove-top grill pan and set over medium-high heat. Or, prepare a medium-hot charcoal fire or preheat a gas grill to medium-high (you can hold your hand 6 inches above the grill for 3 or 4 seconds). Brush the skewers with 1 tablespoon of oil. Cook the skewers for 8 to 12 minutes, turning frequently and bast­ing with the remaining 1 tablespoon oil, until the meat is slightly charred and cooked through. Nick a piece with the point of a knife to check. Serve the skewers with the chile sauce.