In a bowl, prep your chicken satay marinade by combining the coconut milk, coconut aminos, chili paste, fish sauce, lime juice, ginger, and curry powder and whisk or blend until fully mixed.

Add in the diced chicken so it is fully coated and submerged in the marinade and let it sit, covered in the fridge for at least 2 hours or overnight.

Remove the chicken from the marinade and discard the extra marinade.

Place the chicken onto your chosen skewers (I use a smaller skewer so the portions are more evenly divided and easier to eat off of) and set aside.

Before searing your chicken, prep the peanut dipping sauce. Combine the peanut butter, aminos or soy sauce, chili paste, rice vinegar, and water (as needed to thin it) into a bowl and whisk until smooth. Pour into a small dish for dipping and set aside.

Preheat a cast iron or heavy bottom pan to medium high heat and swirl the pan with a few tablespoons of the avocado oil (higher smoke point oils work the best).

Cook the chicken by searing a handful of the skewers at a time (roughly 1/2 to -1/3) in batches as to not over crowd the pan. Sear each side roughly 3-4 minutes and flip and repeat. Check that the internal temperature of your chicken is 165 F.

Repeat this process until all your skewers are fully cooked and seared nicely.

Set them out on a plate or platter and garnish with chopped peanuts, cilantro, or red chili flakes for color and enjoy!