Preheat the grill to medium-low heat, about 300 degree F. Soak wooden skewers in water for 20+ minutes so they don't burn up on the grill. Cut the chicken breasts into 1-inch cubes. Place them in a bowl and toss the chicken pieces with pesto sauce. Set aside.
Place the slivered almonds in a medium sauce pot and set over medium heat. Toast the almonds for 3-5 minutes, stirring every minute, until they are golden brown. Then pour the almonds onto a plate.
Set the same sauce pot back over medium heat. Add the oil and quinoa. Allow the quinoa to toast for 2-3 minutes. Then add 3 cups water and 1 teaspoon salt. Cover the pot with a lid and bring to a boil. Simmer the quinoa for 15-20 minutes, until the water has absorbed and vent holes form on the surface of the quinoa. Remove from heat and let the quinoa rest for 10 minutes, covered. Then fluff with a fork and pour the quinoa into a large salad bowl to cool.
Meanwhile, slide the chicken pieces onto 12 skewers. Grill the chicken kebabs for 5 minutes. Carefully flip them over and grill another 5-7 minutes. Move the kebabs to a platter and cover loosely with foil to keep warm.
While the kebabs are grilling, add the chopped cucumber, red onion, strawberries, mango, toasted almonds, and cilantro to the cooled quinoa. Toss well. Taste, then salt and pepper as needed.
Serve the pesto chicken kebabs warm over the cool quinoa pilaf.
OVEN INSTRUCTIONS: Don't have a grill? Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the kebabs on the baking sheet. Once the oven is hot, roast the kebabs in the oven for 12 minutes. Do not flip.