Thoroughly rinse produce and pat dry. Remove bok choy root and julienne remaining white part and leaves (cut into thin strips). Remove cilantro leaves from stem. Quarter lime. Rinse chicken breasts, pat dry, and cut into 1" pieces. Submerge skewers in water for 5 minutes before using (this prevents them from burning).

In a mixing bowl, combine the soy sauce, half the brown sugar, and half the mirin. Place the chicken pieces in the marinade, ensuring they're completely coated, and allow to marinate for 15 minutes.

In a separate mixing bowl, combine the slaw mix, bok choy, half the cilantro, remaining mirin, remaining brown sugar, juice of the lime to taste (add juice from a quarter at a time to gauge desired tartness), and half the sesame seeds. Mix and season with a pinch of salt and pepper. Set aside at room temperature before serving.

Once chicken pieces have marinated, spear 3-4 pieces on each skewer.

Warm the grill pan or grill (or if you don’t have a grill, you can use a medium pan) to medium-high heat. Spray grill with cooking spray to ensure skewers do not stick. Once hot, add chicken skewers to grill and cook on each side, flipping occasionally, for 4-5 minutes, or until caramelized and firm and internal temperature has reached 165 degrees.

Add a serving of slaw to the plate. Nestle 2-3 skewers against the slaw. Garnish with remaining sesame seeds, remaining cilantro leaves, and any remaining lime wedges.