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In a bowl whisk together all of the marinade ingredients until smooth. Set aside a few spoons of the sauce for drizzling later and marinate the chicken with the rest of the marinade, coating well.
Marinate for at least 20 minutes, or up to overnight for deeper flavour.
Skewer the chicken pieces onto sticks ready for cooking.
Heat a drizzle of oil in a pan over medium-high heat. Cook the skewered chicken for 6–8 minutes until browned and cooked through. Alternatively you can also grill until charred on the edges.
Make your quick pickle by combining the julienned vegetables, some coriander, a squeeze of lime and a pinch of salt. Reserve for later.
Serve the skewers with a squeeze of lime alongside rice and fresh vegetables or the quick pickle.