Cut chicken into strips 2 cm wide. Combine vinegar hoisin sauce olive oil and chili sauce. Reserve half for dressing. Add half of the seasoning to the remaining sauce. Mix well and place in plastic bag with chicken. Marinate in refrigerator for 30 minutes or up to 2 hours turning bag occasionally to mix. Remove chicken from marinade; discard marinade. Thread pieces on skewers accordion style. Sprinkle with remaining seasoning. Place on greased grill over medium heat. Grill uncovered 10-12 minutes turning half way through until internal temperature reaches 165°F (74°C). Add tomatoes to ends of skewers for the last 2 minutes of grilling. Serve over broccoli slaw. Drizzle with reserved dressing. Sprinkle with peanuts.