Place the orange juice, honey, cider vinegar, garlic, salt, red pepper flakes, sesame oil and ginger in a bowl and whisk until well combined.
Add the olive oil in a steady stream while whisking. Set aside.
In another large bowl, combine the cooked rice, pineapple, green onion, cashew nuts, water chestnuts, cilantro and snow peas.
Add 1/2 cup of the dressing to the rice and toss well.
Slice the chicken into thin strips and attach to wooden skewers.
Season the chicken with salt and pepper.
Preheat the grill to high and place the chicken directly on the heat.
Cook for about 5 minutes and then turn over to cook for a further 5-7 minutes.
Once the chicken is fully cooked, use a pastry brush and any leftover dressing to coat the chicken.
Serve at once with the rice salad.