For the marinade blend ginger, garlic cloves, paprika powder, dried oregano, chilli flakes, chopped red chilli, tomato puree, yogurt, salt, crushed white pepper, mint leaves, lemon juice, olive oil, and red wine vinegar. Marinate the chicken pieces and arrange the chicken pieces on the skewer sticks. Refrigerate. For the salad, mix salt, cracked bell pepper, olive oil, red wine vinegar, and mint leaves along with the chopped vegetables. Heat a pan and place the chicken skewers. Add olive oil and cook. Plate the prepared salad and arrange the chicken skewers over it. Garnish with sprouts and drizzle some chilli oil. Serve hot.