Step 1

Mix the marinade in a storage container or large zip lock freezer bag and add the chicken, tossing to coat completely. Refrigerate for an hour, or up to 8 hours.

Step 2

While the chicken is marinating, whisk the sauce ingredients together and add enough hot water to thin it down a bit for easy dipping. Be sure to taste to adjust any of the ingredients.

Step 3

Slice the cucumbers as thinly as you can, I used a mandoline slicer to get super fine, even slices. Seed the pepper and slice into thin strips. Toss them with the oil and vinegar and refrigerate until ready to eat. You'll sprinkle with the sesame seeds before serving.

Step 4

Thread the marinated chicken onto skewers. I used small bamboo skewers (mine were 5-6 inches long) You can also skip the skewers, it's your choice.

Step 5

Heat a grill pan over medium high heat until very hot. Wipe it down lightly with cooking oil and grill the skewers, in batches, for about 4 minutes on each side, or until the chicken is charred and cooked thoroughly. If you aren't using skewers, use a wok.

Step 6

Divide the rice into bowls, then top with the salad and chicken skewers. Garnish with fresh cilantro and lime wedges. Drizzle with peanut sauce and serve extra sauce on the side for dipping.