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Whisk soy sauce, fish sauce, lime juice, honey, Thai Style Chili Pepper, garlic powder, and ginger in small bowl until well blended. Place chicken in large resealable plastic bag. Add marinade, turning to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove from marinade; discard any remaining marinade.
Grill chicken over medium-high heat 6 to 8 minutes per side, or until cooked through. (Internal temperature should reach 165°F.) Serve chicken with coconut rice, stir-fry noodles, or slice and serve in lettuce wraps topped with matchstick carrots, chopped peanuts and cilantro.