If using wood or bamboo skewers, soak in water at least 10 minutes. In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces.
While it is cooking, push each of the strips of chicken onto a skewer ... the lime juice and zest, the honey, soya sauce, chilli and rapeseed oil. Place the skewers into an ovenproof dish large ...
Put the honey, soy sauce, 4 tablespoons of the vegetable oil and the peppercorns in a large bowl and whisk together. Add the chicken, garlic ... and vegetables onto 10 skewers, alternating ...
In a large bowl, mix together the coconut milk, chilli, ginger, garlic, honey, lime zest and juice ... Thread the chicken onto 6 skewers, alternating with pieces of red pepper and pineapple.