Preheat the grill to hot.
Combine together the sake, honey, mirin, water and soy sauce in a small saucepan. Heat gently until the sugar has dissolved. Increase the heat and reduce until it resembles a thin syrup, then remove from the heat and allow to cool to one side.
Thread the chicken onto the skewers and grill for 6-8 minutes, turning occasionally to ensure even cooking. Cook until the meat is cooked through with no pink showing. Remove and arrange in the warmed sake mixture.
Arrange the peanuts on a plate and roll the dipped skewers in the peanuts so that they stick and coat the outside. Arrange on serving plates and garnish with the chives, parsley and chilli sauce.