In a large bowl, mix marinade ingredients. Remove 1/4 of the mix and reserve for basting after the chicken is cooked. Then add the chicken to the main bowl of marinade and leave overnight in the fridge or for an hour if you need to make it quickly.
Grab a jar with a lid and combine all Dipping Sauce 1 ingredients, close the lid of the jar and shake well. Set aside for at least half an hour so the sugar can dissolve. Shake well before serving.
For Dipping Sauce 2, in a small bowl, mix sauce well and set aside. In a hot pan, grill tortilla so they’re warm. Set aside.
Grill marinated chicken for a couple of minutes on either side until caramelised and cooked through, then set aside for plating.
Serve with lashings of extra coriander, sesame seeds and dipping sauces.