In a small bowl, combine the Boneless, Skinless Chicken Breast (1 pound) with Soy Sauce (2 tablespoon), Sriracha (1/2 teaspoon), and Toasted Sesame Oil (2 teaspoon). Marinate in the fridge for an hour, or overnight if making in advance.
Preheat your grill pan, skillet, or grill to low heat. Grease the grill pan with Butter (to taste).
Thread the chicken chunks onto the soaked skewers.
Cook the skewers for 10 to 15 minutes, flipping halfway through.
While the chicken cooks, stir together the remaining Soy Sauce (1 tablespoon), Sriracha (1/4 teaspoon), Dark Toasted Sesame Oil (1 teaspoon), and Peanut Butter (2 tablespoon). Season with Salt (to taste) and Freshly Ground Black Pepper (to taste).
Serve the chicken on skewers alongside a bowl of the dipping sauce.