In a blender combine coconut milk, sweet soy sauce, brown sugar, fish sauce, lime juice, garlic and jalapeno. Blend until smooth.
Rub kabobs with sauce and let marinated for 5 - 10 minutes.
While kabobs are marinating, in a small bowl, combine the carrots, cucumbers, shallots and pea shoots. Set salad aside for later.
In another small bowl, combine rice wine vinegar, sugar and soy sauce to create vinaigrette and also set aside.
Grill kabobs until chicken is done with a nice char on the outside. Internal temperature should reach 165°F.
Toss salad with vinaigrette and serve with kabobs.