Sriracha-Grilled Chicken Skewers with Pear-Cabbage Slaw | Paleo Magazine

Name: Sriracha-Grilled Chicken Skewers with Pear-Cabbage Slaw | Paleo Magazine
Cuisine: American
Ingredients: For the slaw; 1/2 medium head green cabbage, cored and thinly sliced (4-5 cups); 2 medium firm but ripe pears, cored and thinly sliced; 1/4 cup thinly sliced red onion; 2 TBSP finely chopped fresh parsley; 2 TBSP mayonnaise; 2 TBSP extra-virgin olive oil; 2 TBSP fresh lime juice (from about 2 limes); 1 tsp finely grated lime zest; 1 tsp Dijon mustard; 1 tsp honey; Sea salt and black pepper, to taste; For the chicken skewers; 1 pound boneless skinless chicken breasts, cut into 1-1/2 inch cubes; 3 TBSP honey; 3 TBSP coconut aminos; 3 TBSP sriracha hot sauce; 2 tsp extra-virgin olive oil, plus more for grilling; 2 garlic cloves, minced or finely grated; 1/4 tsp sea salt