Pat chicken breasts dry and cut into 1" dice. In a mixing bowl, thoroughly combine diced chicken, honey, sambal, and ¼ tsp. salt. Thread chicken on skewers. There should be about three pieces per skewer. Place chicken skewers on prepared baking sheet and pour honey-sambal mixture over. Set aside to marinate at least 5 minutes.

On a separate cutting board, trim ends off green beans. Zest and halve lime. Quarter one half and juice remaining half.

Roast chicken skewers in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. While chicken roasts, cook green beans.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add green beans to hot pan and stir occasionally until lightly browned, 3-4 minutes. Add ¼ cup water, ginger, ¼ tsp. salt and a pinch of pepper. Cover and cook until green beans are tender, 2-3 minutes. Remove from burner. While green beans cook, make lime dipping sauce.

Thoroughly combine mayonnaise, 1 tsp. lime zest, and 1 tsp. lime juice in another mixing bowl. Plate dish as pictured on front of card, garnishing green beans with sesame seeds and squeezing lime wedges over skewers if desired. Bon appétit!