Spicy glazed chicken with fresh salad

For the Chicken:

600 g chicken thighs, boneless, skinless 4 tbsp sweet chili sauce 2 tbsp lime juice 2 tbsp light soy sauce 2 tbsp brown sugar 5 g ginger, grated 1/3 tsp chili flakes Salt Pepper

For the Salad:

1 tomato, diced ½ red onion, sliced 2 tbsp mint leaves, chopped 1 Florina pepper, diced (from a jar, roasted) 1 chili pepper, deseeded and chopped 20 ml lemon juice 2 tbsp olive oil Salt Pepper

Marinade: In a bowl, mix sweet chili sauce, lime juice, soy sauce, sugar, ginger, chili flakes, and a bit of pepper. Cut chicken into cubes, toss them in the mixture, and let them marinate for 5 minutes (or ideally 1 hour).

Salad: In another bowl, combine tomato, onion, Florina pepper, chili pepper, lemon juice, olive oil, salt, and pepper.

Cooking the Chicken: Grill the chicken cubes in a pan without stirring constantly to form a crust. Alternatively, thread chicken onto skewers soaked in water for 10 minutes. Grill for 10 minutes or until golden and cooked through.

Serve the chicken skewers hot with the fresh salad.