Step 1: Combine the chicken, oil, garlic, chilli sauce, lemon juice, sugar, paprika, cumin and oregano in a large bowl and cover with plastic wrap and place in the fridge for 30 mins to marinate.
Step 2: Thread onto metal or soaked bamboo skewers.
Step 3: Heat a barbecue grill or chargrill on medium-high and cook skewers, turning, for 10 mins or until cooked through.
Step 4: Meanwhile, to make the chilli mayonnaise, combine the mayonnaise, tomato sauce, lemon juice and chilli sauce in a small bowl.
Step 5: To make the avocado salsa, combine the avocado, spring onion, chilli, coriander and lime juice in a large bowl.
Step 6: Place skewers on a serving platter and sprinkle with avocado salsa and serve immediately with chilli mayonnaise, lime wedges and coriander leaves.
Step 7: Tip: to make keto friendly, omit the brown sugar and tomato sauce.
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