Start with the confit gizzards.
Prepare the remaining chicken: dice the breast into 2cm cubes, remove any fat or blood from the hearts and cut away any sinew from the livers. You want everything to be the same size, so cut them down to match the breast if they are large. Finally, ensure your oysters are free from any excess skin.
Time to build your skewers. Start with a cube of breast followed by a heart, confit gizzard, liver and oyster. Repeat the process for the rest of the skewers. Leave to rest for at least 2 hours (you can prepare them the night before you need them).
Set up a barbecue or place a griddle pan over a medium-high heat. Brush your skewers with a little oil and season with salt, then place on the grill. Cook for just a few minutes, turning them a couple of times to ensure they are evenly browned. Remove just before they are cooked and leave to rest.
Pour the smoked chilli ketchup into a bowl, pour over the resting juices from the skewers and mix together to make a dressing.
Arrange your skewers on a platter, drizzle over the ketchup dressing and scatter over a generous amount of breadcrumbs.