I LOVE this book by Bill Kim - it came highly recommended by a few people on the Country Wood Smoke Facebook group & it hasn't disappointed.  The recipes do require a reasonable amount of prep for the rubs & base sauces - but they keep well.  You will also probably need to do a decent Amazon / supermarket order for some of the more obscure (to a UK household) ingredients.  But it is so worth it - haven't had a bad meal from the book yet.  The chicken breast was sliced around an inch thick, threaded in an 'S' shape onto the skewers, covered with olive oil & some of the blackening rub.  The satay sauce includes Sambal Oelek (a red chilli paste) which gives it some real heat.  I served this with baby gem lettuce (coated with oil, balsamic vinegar, lime juice & a little dark soy) which was then wilted in a cast iron pan as well as some sugar snap peas for a little sweetness / freshness - these were boiled for 2 mins & then griddled for one minute at the end of the cook to add a smokey element to them.