Mix the honey with the marinade and pour over the chicken. Cover and refrigerate for several hours or preferably overnight. Leaving the stalks intact, halve the peppers lengthways and deseed. Place skin side down in a roasting tray. Fill the peppers with the cherry tomatoes. Mix the ginger and oil and spoon over the tomatoes. Place in the top of a preheated oven 180?C, 350F, gas mark 4 for 1 hour until the peppers have softened and begun to brown around the edges. Mix together the yogurt, peri peri sauce and cucumber. Cover and chill. Thread the chicken and the sundried tomatoes alternately onto satay sticks or skewers. Place under a preheated medium grill. Baste with any remaining marinade and turn frequently for 15-20 minutes or until thoroughly cooked. Place the hot peppers and the kebabs on serving plates. Drizzle 5ml (1tsp) dressing over each half pepper and top with chopped basil. Serve with the yogurt and cucumber, new potatoes or warmed ciabatta bread. NOTES : This is an easy dish to serve when entertaining. The chicken and peppers can be prepared in advance ready to cook before eating. If you are using wooden skewers, pre-soak them in water to avoid singeing them.