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Heat the grill to medium-high. If using bamboo skewers, soak them in water for at least 30 mins.
Cut the chicken into 3cm chunks. Finely grate the garlic into a bowl, then stir through the soy sauce and honey. Season with salt and black pepper. Add the chicken to the marinade and set aside.
Thinly shred the cabbage. Julienne or coarsely grate the carrot. Pick the coriander leaves and finely slice the stems. Toss the cabbage, carrot, coriander leaves and stems with the cooked quinoa into a large bowl.
In another bowl, stir together the peanut butter, gochujang, soy sauce and honey. Squeeze in lime juice to taste and mix well. If it’s too thick, loosen with a splash of cold water until it’s drizzlable. Taste and season with salt, pepper or more lime if needed.
Thread the marinated chicken pieces onto the skewers and place them on a baking tray. Grill for 10–15 mins, flipping halfway and basting with any leftover marinade, until cooked through and lightly charred. If they’re browning too quickly, lower the tray or reduce the grill heat.
Toss the slaw with half of the peanut dressing and divide between plates. Add the chicken skewers on the side and drizzle over the remaining dressing to finish.