Directions:

1. Herb Slaw: Soak shaved cabbage in cold water for 30 minutes in refrigerator. Drain well. In a small bowl, combine all ingredients. Keep refrigerated until ready to use.
2. Chili Lime Sauce: Place chopped Thai red chili peppers and chopped garlic in a food processor or blender. Pulse to a coarse paste. In a small bowl, combine Thai chili/garlic mixture, sugar, fish sauce, white vinegar, water and lime juice. Stir until well blended. Cover and allow the flavors to blend together for 30 minutes before serving. Keep refrigerated until ready to use.
3. Pineapple and Cucumber Salad: In a bowl, combine white vinegar, sugar and salt. Stir until well blended. Set aside. Thirty minutes before serving, add diced cucumbers with skin on, sliced shallots, finely chopped cilantro leaves, diced pineapples and shaved long red chili peppers to vinegar mixture. Gently toss to evenly coat. Keep refrigerated until ready to use. Drain and discard three-fourths of marinade before serving as cucumbers should be moist and not submerged in liquid.
4. Remove any skin from chicken thighs. Cut each thigh in half or in thirds.
5. In a bowl, combine all ingredients except for the chicken thighs and oil. Mix well.
6. Add chicken and toss to evenly coat. Keep refrigerated for 4 hours to marinade.
7. Just prior to grilling, add oil and toss chicken.
8. Mark one side of chicken, skin side down, on a grill for about 1 minute.
9. Arrange chicken, marked side up, on a greased baking sheet. Bake in a 400°F oven for 17 to 20 minutes or until chicken is charred around the edges and is cooked through.
10. Serve with ¼ cup Pineapple and Cucumber Salad, ¼ cup Herb Slaw and 1 cup cooked jasmine rice. Drizzle 2 teaspoons Chili Lime Sauce over entire meal.