Sichuan Chili Crisp Glazed Yakitori (Grilled Chicken Skewers)

0 In a bowl, combine the coconut aminos, Sichuan Chili Crisp, vinegar, sesame oil, honey, avocado oil, garlic, salt and pepper. Whisk to combine, taste for seasoning and adjust with chili crisp or honey as desired.
1 Add the chicken to a large bowl and pour in half of the marinade, reserving the other half. Toss the chicken to coat, cover and refrigerate 1 to 4 hours.
2 Pour the reserved marinade into a small sauce pan and place over a medium heat. Bring the sauce to a gentle simmer and cook, stirring regularly, until it is syrupy and has reduced in volume by ½, around 7 minutes. Note that it will continue to thicken as it cools. If the glaze becomes too thick, add water one tablespoon at a time until you reach the desired consistency. Transfer the glaze to a bowl and let cool.
3 Preheat your grill to 475F. If using bamboo skewers, soak them in a bowl of water for 1 hour prior to cooking.
4 In alternating order, thread the chicken and green onions onto the skewers. Skewer the shishito peppers separately. Transfer the skewers to the grill and cook, undisturbed, until golden brown and light grill marks form, around 4 minutes for the chicken and 3 minutes for the peppers. Flip the skewers and baste the cooked sides with the chili crisp glaze. Once the bottom sides of the skewers are golden brown, flip and glaze the other side. Continue to flip and glaze the skewers until the thickest parts of the chicken register at least 165F, around 15 minutes total for the chicken and 6 minutes total for the peppers. Transfer the skewers to a serving platter and brush once more with the Sichuan Chili Crisp glaze.