Combine sauce, lime juice and chicken in a bowl. Cover and stand for 30 minutes.
Spray a chargrill pan with oil. Place over a medium-high heat.
Reserve marinade and cook chicken strips, in batches, for 1 minute on each side or until golden brown and cooked through. Transfer to a bowl.
Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook for 1 minute. Add reserved marinade and bring to the boil. Simmer for 5 minutes.
Divide leaf blend between serving plates. Chop coriander and sprinkle over leaves. Top with the chicken. Drizzle with sauce. Sprinkle over chilli. Serve.
