In a small bowl, combine Coconut Cream (5 tablespoon), Natural Peanut Butter (2 tablespoon), Maple Syrup (1 teaspoon), Dark Soy Sauce (1 teaspoon), Sesame Oil (1 teaspoon), Chili Oil (1 teaspoon) and mix well.
Set aside until the chicken skewers are ready to be served.
If you are using wooden skewers, in a tall cup, add water and soak the back ends (the ends that are not pointy) so they don’t burn on the grill.
Cut the Chicken Thigh (1 kilogram) up into 1×1-inch chunks and set it in a bowl.
Using your preferred method (mortar and pestle, food processor, or finely chop by hand) chop the Garlic (2 clove) and Fresh Ginger (4 slice) up as finely as you can and add it to the chicken.
Add the Soy Sauce (2 tablespoon), Dark Soy Sauce (1 tablespoon), Coconut Cream (6 teaspoon), Granulated Sugar (2 tablespoon), Oyster Sauce (1 tablespoon) into the bowl and mix everything together.
Let it marinade in the bowl for 1-2 hours in the fridge.
Remove them from the fridge 30 minutes before you are about to grill them.
Skewer the chicken. You may need to skewer some pieces twice so that there are not a lot of loose pieces. The loose pieces usually burn the quickest, so you want the meat to be snug with the skewers.
In a small bowl, combine the Coconut Cream (1/4 cup), Honey (1 1/2 tablespoon), Soy Sauce (1 teaspoon) and set aside for glazing the chicken at the very end.
Set the charcoal or gas grill to approximately 500 degrees F (260 degrees C).
When the grill has reached the temperature, add the skewers on the grill. You want to cook them over direct heat.
Flip them every 2-3 minutes, 4-5 times or for approximately 15-18 minutes. Do not leave them un-attended, they will burn quickly. Once the meat has browned and charred over the direct heat for 15 minutes, it should feel a bit more solid on the stick and should be cooked.
Brush on the coconut cream glaze and flip them every minute, 2-3 times to get that sweet and sticky caramelized char.
Serve over a bed of green lettuce with the peanut sauce. Enjoy!