Put the bean sauce, honey, rice wine, light soy sauce, one tablespoon peanut oil, brown sugar, dark soy sauce garlic and ginger into a bowl and stir to combine. Add the chicken and turn to coat. Cover the bowl, refrigerate and leave to marinate for a minimum of one hour and as long as overnight.
Preheat a grill or grill pan over high heat, making sure the grates have been brushed clean and lightly oiled before cooking.
Remove the chicken from the marinade. Reserve the marinade, transfer to a small pan and bring to a boil for five minutes. Set aside.
Divide and thread the chicken onto the four bamboo skewers, five to six pieces of chicken per skewer. Grill the chicken on each side until charred, about two minutes. Turn the heat down to medium and place the green beans on the grill alongside the chicken skewers, basting the chicken and beans with the reserved marinade. Continue turning and basting every couple minutes until the outside edges are glazed and sticky and the chicken is cooked through; 10 to 12 minutes total. Serve hot or at room temperature, garnished with the chillis.