To make the sauce; combine all sauce ingredients except cream, and cook over low heat for 30 minutes. Add the cream just before removing from heat.
To make the salad; In a lightly oiled pan, cook the chicken breast fillets, salted to taste, approximately 4 minutes each side, depending upon thickness, until cooked through. Remove from pan and set aside.
Wipe out the pan, lightly oil again, and cook haloumi slices until browned on each side. Set aside.
Cut the grilled capsicum into slices. Cut the chicken breasts into slices and combine with the haloumi, capsicum and sliced avocado.
Gently stir about half a cup of the sauce through the salad, sprinkle with coriander leaves, and squeeze lime juice over.
To make the kebabs; cut the cheese slices into 2cm squares, and the chicken into approximately 2cm cubes.
Alternate chicken, the toasted ciabatta and haloumi on the skewers, then grill until heated through and edges are browned and crispy.
Drizzle the sauce over before serving, and have extra sauce in a jug for anyone who wants more.
There might be left-over sauce, which can be frozen for later use. You can make this sauce using Herbie's Spices Vindaloo Curry Mix or Herbie's Spices Harissa Mix instead of Sichuan spice mix, for a change of flavour. For extra flavour, season the chicken with your favourite spice mix before cooking.