In a medium saucepan over high heat, combine first 11 ingredients. Bring to a boil, reduce heat, & simmer, stirring, for 3 minutes. Remove from heat. On metal skewers, thread chicken the long way, dividing it equally among skewers. (I used 16 skewers when I made it.) Sprinkle creole seasoning over meat, and pat seasoning into meat with your hands. Heat a large skillet over high heat, and sear chicken till brown on each side. Spoon a generous amount of sauce onto each individual plate, arrange skewers on top (2 if a first course, 4 if main course), and sprinkle with green onions. New Orleans influenced version of the traditional satay, from "Emeril's New New Orleans Cooking", by Emeril Lagasse & Jessie Tirsch.

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