Combine soy sauce, vinegar, sriracha, lime juice, honey, garlic, ginger and sesame oil in a small bowl. Whisk together until well combined. Place chicken in a large resealable bag, add marinade. Refrigerate for 45min-1 hr to marinate.
Remove chicken from marinade, set aside. Pour remaining marinade into a small sauce pot, bring to a boil and reduce by half.
Preheat grill to medium-high heat. After preheating, turn the left burner off (leave the right burner on) or move coals to the right side of the grill.
Brush the grill rack with vegetable oil or cooking spray. Place chicken on grill rack over direct heat. Cover and grill for 5 minutes on each side, basting occasionally with reduction. Move the chicken to grill rack over indirect heat. Cover and grill an additional 5 minutes on each side or until done, basting occasionally with reduction.
Serve chicken with pickled salad over jasmine rice, garnished with cilantro.