Sweet and smoky may not have the iconic flavor profile status as "sweet and sour," but it should, and after tasting these skewers, we think you'll agree. Honey provides the sweet, paprika the smoky, and both flavors marinate the chicken to the height of deliciousness. Paired with a fresh apple slaw and with a pesto-cilantro-peanut dipping sauce on the side, you'll be combining these two for some time to come.
Zest lime, halve, and juice. Mince cilantro (no need to stem). Core apple and cut into ¼" slices. Stack slices and cut into matchsticks. Coarsely chop peanuts. Rinse chicken breasts and pat dry. On a separate cutting board, slice each chicken breast lengthwise into thirds, then halve those pieces once more to create 12 long strips. Season both sides of strips with ½ tsp. salt and ¼ tsp. pepper.
Marinate the Chicken
Combine half the honey (reserve remaining for slaw), paprika, and 2 tsp. olive oil in a medium mixing bowl. Stir and add chicken strips. Toss to coat. Thread two pieces of chicken onto each skewer and set aside on a plate to marinate.
Make the Apple Slaw
Combine remaining honey, 2 tsp. lime juice, 1 Tbsp. olive oil, and a pinch of salt and pepper in a medium mixing bowl. Add slaw mix and apple and toss to combine. Set aside to let flavors marry.
Make the Cilantro-Lime Pesto
Combine cilantro, chopped peanuts, 1 tsp. lime zest (reserve a pinch for garnish), 1 tsp. lime juice, and 2 Tbsp. olive oil in a small mixing bowl.
Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat. Add chicken skewers to hot grill and cook until well-charred and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.
Plate the Dish
Place a serving of apple slaw on a plate with chicken skewers in front. Top skewers with cilantro-lime pesto or serve on side. Garnish with reserved lime zest.