Prepare a baking sheet with foil and cooking spray. Thoroughly rinse produce and pat dry. In a medium pan, combine half the sambal, half the rice vinegar, half the hoisin sauce, and half the ginger. Cut bell peppers into 1" squares. Trim and thinly slice green onion at an angle (bias). Rinse chicken thighs and pat dry. Cut thighs into about 18 1/2" strips (4-6 per thigh), and add to pan to marinate.

Thread 1 piece of each pepper to each skewer, then fold a chicken strip in half and add to skewer. Repeat process so that each skewer has about three pieces of chicken and four layers of bell pepper - don't worry if it's not exact, it'll still be delicious. Lay skewers on prepared baking sheet as you work. Leave excess marinade in pan.

Set pan with marinade over medium-high heat. Add remaining sambal, hoisin, rice vinegar, and ginger. Add 2 Tbsp. water and heat until simmering. Simmer for 2 minutes, or until slightly thickened. Remove to a small bowl and wipe pan clean.

Preheat broiler with rack in top row. Cover exposed ends of skewers with foil to prevent burning. Brush tops with reserved marinade. Place sheet in broiler and cook for 6-8 minutes, or until caramelized. Flip skewers, brush once more with remaining marinade, and return to broiler for 6 more minutes, or until second side is caramelized and a minimum internal temperature of 165 degrees is reached.

Return medium pan used to make glaze to medium-high heat with 2 Tbsp. water. Bring to a simmer and add broccoli, breaking up larger florets with your hands as you add them to the pan. Cover and cook 2-3 minutes or until broccoli is bright green and tender. Season with a pinch of salt and pepper. Add peanuts and toss to coat.

Place a serving of broccoli on each plate along with 3 skewers. Garnish with green onions.