Dressing, water, juice, peanut butter and chili flakes until blended.
Each chicken breast into 3 (1-inch-wide) strips. Combine chicken strips and half the dressing mixture. Refrigerate several hours or overnight to marinate. Reserve remaining dressing mixture separately in refrigerator.
For each serving:
3 chicken strips from marinade; thread onto 3 skewers. Grill on medium heat 8 to 10 min., or until chicken is done (170ºF [77ºC]), turning occasionally.
1/4 cup (50 mL) cucumbers, 2 Tbsp. (30 mL) each tomatoes and radishes, and 1 Tbsp. (15 mL) scallions.
Skewers with cucumber salad and 2/3 cup (150 mL) rice. Drizzle with 3-3/4 tsp. (18 mL) of the reserved dressing mixture.