To make the marinade, mix the chillies, garlic, coriander roots, salt, sugar and rice wine vinegar together in a bowl. Next, place the spatchcocked quail into the marinade, rub all over and marinate for a minimum of two hours, or preferably overnight in the fridge. Remove the quail from the marinade and cut the quail in half lengthways (so that each piece has one leg and one breast). Heat a large ovenproof griddle pan until very hot. Place onto the griddle pan heated with some oil, skin-side down and grill for 3-4 minutes, until brown griddle marks appear on the skin. Transfer the quails to the oven to roast for 5-10 minutes, or until completely cooked though. Meanwhile, prepare the salad by placing the spring onions, coriander, mint, parsley and red onion together in a bowl and mix together. For the salad dressing, mix together the soy sauce, lemon juice and sake (or dry sherry) and honey in a small bowl. Drizzle most of the dressing over the salad. To serve, spoon a small amount of the salad onto each plate and top with two quail halves. Drizzle the remaining dressing over the top and serve.