Prepare the marinade: In a medium bowl, whisk together the 3 tbsp soy sauce, vegetable oil, minced garlic, grated ginger, 1 tbsp lime juice, and 1 tsp brown sugar. The mixture will look thin and smell sharp and aromatic. Add the chicken chunks and toss well to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavour.

Make the peanut sauce: In a small saucepan over medium-low heat, combine the coconut milk, peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, sriracha, and 1 tsp brown sugar. Stir constantly with a whisk. The sauce will start thick and clumpy, then smooth out into a glossy, pale caramel colour. When it begins to bubble gently at the edges and the aroma of roasted peanuts fills your kitchen, remove from heat. It should coat the back of a spoon.

Thread the skewers: Remove the chicken from the fridge. Thread 4-5 pieces onto each skewer, leaving a small gap between pieces for even cooking. The chicken should feel cool to the touch and look glossy from the marinade.

Preheat the grill: Heat your grill or grill pan to medium-high heat (about 200°C). You should feel a strong heat rising when you hold your hand 15cm above the grates. Lightly oil the grates with a paper towel dipped in vegetable oil to prevent sticking.

Grill the skewers: Place the skewers on the hot grill. You'll hear a satisfying sizzle immediately. Cook for 4-5 minutes without moving them, until the bottom is golden-brown with distinct grill marks. Flip using tongs — the chicken should release easily from the grates. Cook the other side for another 4-5 minutes. The chicken should feel firm to the touch and the internal temperature should reach 74°C on a meat thermometer. The exterior will be charred in places and smell smoky and savoury.

Glaze with sauce: In the last 2 minutes of cooking, use a basting brush to generously coat each skewer with some of the peanut sauce. Let it cook for 1 minute per side, allowing the sauce to caramelise slightly. The sauce will turn a deeper golden colour and become tacky.

Rest and serve: Remove the skewers from the grill and let them rest on a plate for 3-5 minutes. This allows the juices to redistribute. Garnish with fresh coriander and crushed peanuts. Serve the remaining peanut sauce on the side for dipping.