Rinse the chicken under cold running water, then drain and blot dry with paper towels. Cut the chicken lengthwise (with the grain) into 2 1/2-inch-long strips and place in a large bowl. Add a generous amount of the Serious Foodie Asian Fusion blend, one tablespoon of oil, then rub the mixture into the meat with your fingers.
Prepare the cucumber salad: in a bowl, whisk together 1 tablespoon of vegetable oil, 3 tablespoons of Sri Lanka Coconut Lime sauce, and 1 tablespoon of rice wine vinegar. Pour this over the cucumbers and optional spicy red peppers, and allow to marinate for 30 minutes to 2 hours.
Remove the chicken from the fridge, then weave the chicken strips lengthwise onto the skewers. Preheat the grill to high.
When ready to cook, oil the grill grate. Arrange the skewers on the hot grate and grill, turning with tongs, until lightly browned and cooked through, 1 to 3 minutes per side (2 to 6 minutes in all). Take the skewers off the grill briefly, then generously baste with the Sri Lanka Coconut Lime sauce. Put back on the grill, and cook for another minute or two (you do not need to turn the skewers again).
Serve with the rice, some of the Sri Lanka Coconut Lime sauce, fresh cilantro, and some of the cucumber salad.