Asian Grilled Chicken Legs with Jicama Slaw

Combine chili garlic sauce, water, and chicken. Marinate for 2 hours. Grill chicken over medium heat until internal temperature reaches 165 degrees, occasionally brushing with more chili sauce. Drizzle kimchi aioli on plate and top with slaw. Rest chicken on top of slaw. Garnish with limes and cilantro.