Combine the San-J Sweet & Tangy Polynesian Glazing & Dipping Sauce and Sriracha. Take out 1 tablespoon and reserve. Pour the remaining sauce into a medium bowl.
Cut the chicken thighs into 20 evenly sized pieces. Put in the bowl with the sauce and toss to coat. Let marinate in the refrigerator for 20 – 30 minutes.
Toast the almond slices in a small, dry, hot skillet over medium high heat until lightly browned and fragrant, about 3 or 4 minutes. Let cool.
Preheat the grill to medium heat (350 degrees). If using wooden skewers, soak four for 20 minutes in water.
Cut four of the peaches into quarters and the remaining two peaches into thin slices. Thread the chicken pieces on four skewers alternating with the peach quarters, beginning and ending with chicken. Brush the grates of the grill with oil. Grill the skewers, with the lid closed, for 8 – 10 minutes or until the chicken is cooked through and the peaches are soft with grill marks.
Just before serving, whisk together the reserved 1 tablespoon of sauce with the olive oil and lemon juice. Add the arugula, thinly sliced peaches and toasted almonds. Toss to combine. Season to taste with salt and pepper.