Small skewers of meat, char-grilled on open fire braziers, are a popular street snack in Brazil. The piri-piri sauce in the marinade is a Portuguese hot chile sauce that can be found bottled, but other hot sauces can be substituted. The herbs and garlic in the aromatic vinaigrette are traditionally pounded in a mortar & pestle, but a mini-chopper works just as well.
Heat grill to medium-high heat. Slice chicken crosswise into thin strips; place in a large bowl. Add lime juice, lime zest, honey, hot sauce, paprika, coriander, garlic, and 3 tablespoons oil. Toss chicken until well coated. Refrigerated for at least 1 hour.
Thread chicken onto short bamboo skewers. Place on grill. Cook 5 to 7 minutes, turning once, until deep golden brown and charred around the edges and no longer pink in center. Cook to internal temp of 165°F.
To make the sauce, mix together all ingredients but the 2/3 cup oil in a medium bowl until well blended. Whisk in the oil. Serve with grilled chicken skewers; sprinkle with torn fresh cilantro leaves.