Pat chicken breasts dry and cut into 1" dice. In a mixing bowl, thoroughly combine diced chicken, honey, sambal (to taste), 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. Don't worry if sauce burns on the baking sheet. Sugars in honey burn easily. 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. Stir in 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. Serve dipping sauce on the side. Bon appétit!