Using a large bowl, squeeze the lime and add the finely chopped chilli. Add the coriander, including the vinegar, palm sugar and sauces, then stir well.
Cut the calamari tubes along one side and open them out flat. Make a shallow diamond pattern over the inside of the tubes then cut into large pieces.
Add the cut calamari to the marinade, thoroughly combining the liquid mixture, and cover for an hour.
While the barbecue hot plate is being heated over medium heat, on a different platter, arrange the rocket leaves, capsicum, sliced avocado and cherry tomatoes and drizzle with oil.
Cook calamari on the hot plate for 3 minutes or until slightly charred and squid is cooked through. Do not overcook!
Then transfer to a platter.
Serving Suggestions: Serve with a green salad and garnish with coriander.