To make the sauce, puree the chilli, tomato, garlic, vinegar, oregano and spice in a blender until smooth. Add the peanut butter and honey and blitz again until a smooth sauce forms. If too thick add a little warm water.
Heat a barbeque or griddle to a high heat. Drizzle oil all over chicken thighs then season with salt and pepper. Cook chicken skin-side down for 2-3 minutes or until lightly charred and crispy. Turn the heat down to medium and turn chicken. Cook for a further 3-4 minutes. Remove the chicken and rest for 1-2 minutes.
Combine the cabbage, herbs, lime and spring onions in a bowl. Drizzle over the olive oil and season with salt and pepper. Toss.