zest of 1 lime (use the juice for the salad dressing)
1 tbsp sunflower oil
runny honey, to glaze
For the raita
100ml natural yoghurt
½ clove garlic, crushed
5g fresh coriander, chopped
5g fresh mint, chopped
For the chicken, finely chop the chilli, lemon grass, ginger and garlic and crush in a pestle and mortar with the peppercorns, coriander, lime and sunflower oil to make a paste. Score each chicken piece diagonally with a sharp knife. Rub the paste into the meat with you fingers. Place in the fridge to marinate: overnight is best, but a few hours is fine.
Preheat the oven to 190C. Skewer the chicken pieces with 2 skewers in each piece so that the meat can be held flat (see picture). Heat a griddle pan and lightly oil. Place the meat onto the hot griddle pan, and grill both sides until golden and you have a striped ‘char grill’ pattern on the meat. Brush with a small amount of honey and pop briefly into a hot oven until cooked through and the core temperature reaches 80C. Remove the skewers to serve.
For the raita, mix all the ingredients together and serve in a bowl alongside the rest of the parts of the dish, arranged so that you can assemble your own sandwich as you please.