Preheat the grill to its highest setting. In a small bowl, combine the honey, mirin (or sherry), soy, ginger and garlic for the glaze.
Thread the chicken onto 8 small or 4 large metal skewers (or soaked, wooden skewers), alternating with a piece of spring onion. Brush the chicken pieces all over with the honey glaze. Cook under the grill (or in a hot griddle pan or on the barbecue) for 10–15 minutes, turning until golden and cooked through with no pink showing.
Meanwhile, prepare the slaw. In a bowl, combine the red cabbage, carrot, mangetout and spring onions. For the dressing, mix the soy sauce, sesame oil, mirin (or sherry) and ginger in a jug. Pour over the slaw, add the sesame seeds and toss. Serve with the chicken skewers, garnished with some coriander sprigs, if you like.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.