• Soak the bamboo skewers in water for at least one-half hour before cooking.
• 5 chicken thighs skinless
  Cut chicken thighs into 1/2 inch pieces.

For the Marinade:

• 2 tbsp balsamic vinegar, 1 tbsp Worcestershire sauce, 2 tbsp Soy Sauce, 1 tsp Sesame oil, 2 teaspoons onion powder, 1 tsp Szechuan pepper, 2 tbs honey, 1 teaspoon ground ginger, 1 tbsp sesame seeds, 2 cloves garlic
  In a separate bowl, mix the marinade and pour it over the chicken. Mix completely so that all the chicken pieces are covered. Let it marinate for 1-2 hours.

For the Glaze

• 2 tbsp honey, 1 tbsp soy sauce, 1/2 tsp sesame oil
  Mix the ingredients for the glaze and set the glaze aside.

For the Kabobs:

• 1/2 onion, 10 Peppadew whole piquant peppers
  Cut off the root of the half onion. Cut the half in half so you have two quarters. Separate the layers and set them aside. Put a layer of sliced onion on a skewer to hold the food in place. Next, put a piece of the marinated chicken, then a peppadew, repeat until once, then repeat on the other skewers. If you have any leftover, just put more on each skewer until everything is used up.
• Heat a cast iron grill on the stove top. When it is very hot, put some oil on it to prevent sticking. Put the skewers on the grill and reduce the heat. Cook on one side until the chicken has browned or slightly charred. Turn one quarter, cook two minutes, turn, cook two more minutes. On the final turn, brush with the glaze, then turn again for one minute, and keep on turning until the glaze has thickened a bit. Don't worry about your grill, the caramelized honey comes right off in hot soapy water.

For the Rice:

• 1/2 tsp sesame oil, 1 tbsp Shallots in Oil, 1 tbsp unsalted butter, 1/2 onion, 1/2 tsp ground ginger, 1/2 tsp turmeric, 2 tbsp slivered almonds, 2 tbsp cilantro, 1 cup rice, 2 cups chicken broth
  Put the oils and butter into a saute pan. Let the shallots get a bit of color, then add everything but the rice and broth. Saute until the onion is translucent, don't worry about the cilantro turning brown, it's supposed to be that way. Add the rice and saute it as well making sure all the grains are well coated. Finally, add the broth and cover the pan. Reduce the heat and cook for about 20 minutes, checking at 15 minutes. When the rice is done and all the broth has been absorbed, fluff with a fork.

To Plate:

• Put the rice on a platter and place the kabobs on top. Sprinkle sesame seeds over all.