6 large red Fresno chiles (about 5 ounces) coarsely chopped
4 red Thai chiles, stemmed
5 garlic cloves
¼ cup red wine vinegar
2 ½ teaspoons kosher salt
2/3 cup olive oil
1 pound boneless, skinless chicken thighs, cut into 2 to 3 pieces each
Bamboo skewers, soaked in water for at least 1 hour, or metal skewers

Slaw
¼ small head green cabbage, very thinly sliced (about 2-1/2 cups)
¼ English cucumber, halved lengthwise and thinly sliced
¼ Vidalia onion, very thinly sliced
¼ cup loosely packed fresh mint leaves, thinly sliced
1 tablespoon finely grated lime zest
2 tablespoons fresh lime juice (or more to taste)
2 tablespoons extra-virgin olive oil
Kosher salt

Naan (warmed in the oven)
Sliced Avocados ~ Sliced mixed heirloom tomatoes ~ Sliced Vidalia onions

To prepare the piri piri chicken, in a food processor, blend the chiles, garlic, vinegar, and salt until smooth. With the machine running, gradually add the oil.



In a large bowl, toss the chicken with 2/3 cup of the piri piri mixture to coat. Cover and refrigerate for at least 30 minutes, and up to 1 day. Refrigerate the remaining piri piri sauce.



Prepare a grill for high heat. Thread the chicken pieces onto skewers. Grill the skewers, turning frequently and basting with 1/3 cup of the remaining piri piri sauce, for about 12 minutes, or until the chicken is cooked through and charred in spots.



Meanwhile, to make the slaw, in a large bowl, combine the cabbage, cucumber, onion and mint. In a small bowl, whisk the lime zest and juice with the oil to blend. Toss the cabbage mixture with enough dressing to coat. Season to taste with salt.



To serve, divide the chicken skewers, slaw, and flatbreads among four plates. Pass around the sliced onions, tomatoes and avocados, as garnishes.