Thai-style Chicken Skewers

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Chicken:

4 boneless, skinless chicken breast halves (about 4 ounces each)

2 teaspoons Asian chile paste, such as sambal oelek

Kosher salt and freshly ground black pepper

4 scallions 

1/4 red bell pepper, cut into long thin strips

1/4 yellow bell pepper, cut into long thin strips

1 tablespoon vegetable oil, like soy or peanut

2 tablespoons chopped toasted peanuts

Dipping Sauce:

2 tablespoons freshly squeezed lime juice

2 tablespoons Southeast Asian fish sauce

2 tablespoons water

1/2 teaspoon Asian chile paste, such as sambal oelek

1 teaspoon honey

1 tablespoon chopped fresh mint or coriander (cilantro)