Cut chicken breast fillets into large cubes. Peel ginger and grate finely. Combine ginger, garlic, soy sauce, lemon juice, 1 tablespoon oil and sambal oelek in a bowl. Add chicken and turn to coat. Chill, covered, 1 hour.
To make chili flowers, using a sharp knife, make 6 cuts from the stem to the tip of each chili; do not cut through the base (see footnote). Place chilies in a bowl of iced water until ready to serve.
Halve capsicum and cut into thin strips. Cut bok choy into thin strips. Arrange capsicum, bok choy, mung beans and spring onions in serving bowls. Whisk lime juice with remaining 2 tablespoons oil. Add salt and pepper to taste. Drizzle over vegetables.
Preheat grill or barbecue to medium–high heat. Remove chicken from marinade and thread onto 12 skewers. Cook chicken about 6 minutes, turning occasionally.
To make peanut sauce, place all ingredients in a pan over low heat. Cook 5 minutes or until sauce thickens.
Place kebabs on top of salad. Coat with peanut sauce, serving remainder separately. Remove chilies from iced water and add to salad as garnish or decoration.
To make chili flowers
1. Make 6 cuts in each chili, from the stem to the tip; do not cut through the base. The chilies should still be intact. 2. Place chilies in iced water. Gradually, the individual strips will curl outwards. 3. Drain chilies. Remove seeds, if wished. Chili flowers are usually used as a garnish and are not eaten, so the heat of the chilies is not of concern.