Coarsely grate the cabbage and carrots using a grater.

Peel the onion, cut it in half, and slice both halves into paper-thin slices.

Place the vegetables in a bowl.

Bring the ingredients for the pickling liquid to a boil in a small saucepan and pour it over the vegetables.

Let them sit for at least 3 hours, preferably until the next day.

Sprinkle the pickled vegetables with fresh cilantro before serving.

Peel the shallot and chop it finely.

Heat the oil in a saucepan and sauté the shallot until translucent.

Trim the ends of the lemongrass and peel off the outer layer.

Chop the lemongrass as finely as you possibly can.

Sauté the lime leaves and lemongrass with the shallots.

Add fish sauce, peanut butter, and chili sauce.

Stir well.

Add the boiling water and stir until the sauce is smooth and creamy.

Add honey and let the sauce simmer for a few minutes.

If you have the time, let the sauce cool and sit for a bit so the flavors of the lime leaves and lemongrass can develop.

It can always be reheated.

Cut the chicken into cubes.

Crush the garlic cloves and mix all the marinade ingredients in a freezer bag.

Add the chicken and massage the marinade well into the meat.

Let the meat marinate for a couple of hours.

Soak the wooden skewers in water for about 1 hour to prevent them from burning on the grill.

Thread the chicken cubes onto the skewers and grill until they are golden and cooked through, turning them a few times as they cook.

Watch the skewers closely, as the sweet chili sauce in the marinade can cause them to burn easily.

Serve the chicken skewers with pickled vegetables and peanut sauce.