6 chicken thighs, boneless and skinless1 tablespoon Chinese five spice powder1 tablespoon olive oil1 teaspoon salt, divided1 teaspoon black pepper, divided1 red bell pepper, seeded and quartered1 yellow bell pepper, seeded and quartered1 jalapeño pepper, seeded2 cans water chestnuts (5 ounces each)1 carrot, peeled and cut into 1-inch chunks1 English cucumber, skin on and cut into 1-inch chunks2 radishes, halved1 red onion, quartered1 clove garlic, minced¼ cup lime juice¼ cup olive oil2 tablespoons cilantro, chopped2 tablespoons parsley, choppedIn large plastic zipper bag, combine Chinese five spice powder, 1 tablespoon olive oil, Z\x

teaspoon salt and Z\x

teaspoon black pepper. Add thighs to bag, seal well and turn to coat. Marinate in refrigerator for one hour, or up to overnight.While chicken is marinating, place red pepper, yellow pepper, jalapeño pepper pieces, water chestnuts, carrot, cucumber, radishes and red onion in bowl of food processor. Rough chop by pulsing the blade. If food processor is not available, vegetables may be julienned by hand.Place chopped vegetables in large bowl. Add garlic, lime juice,

Z\v cup olive oil, remaining

Z\x

teaspoon salt and remaining

Z\x

teaspoon pepper. Place bowl in refrigerator and allow to sit for one hour or up to overnight.Prepare gas or charcoal grill. Place chicken on grill and cook, turning, until done throughout, about 6 minutes per side. Cool and shred meat coarsely.Add chicken to vegetable salad mixture. Add cilantro and parsley; stir well to combine.