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1. Combine chicken, ginger, cilantro, nuoc mam, 1 tablespon vegetable oil, green onion, 1 teaspoon lime peel and asian oil in medium bowl. Cover and marinate in the refrigerator 1 to 24 hours.
2. For the dipping sauce, in a small bowl stir together, soy sauce, lime juice, 1 tablespoon vegetable oil, honey and 1/4 teaspoon lime peel. cover and chill up to 24 hours.
3. Prepare grill according to manufacturer's directions for direct grilling.
4. Cut each green onion crosswise into 2-inch pieces. Alternately skewer four to five pieces of chicken and two pieces of green onion on each skewer. Grill kebabs over medium coals until lightly charred and cooked through, 5 to 6 minutes per side. Line a serving plate with green onion tops; arrange kebabs on top. Serve with dipping sauce. Makes 6 servings.