Cut each breast lengthwise into 4 thin slices.
Soak wooden skewers in water for 20 minutes if pan-frying or 2-3 hours if grilling on the BBQ.
In a large bowl combine the coconut milk, tamari, toasted sesame oil, minced garlic, garlic chili sauce, ground ginger and coriander, maple syrup, creamy peanut butter, and fresh lime juice.
Whisk the sauce together until creamy smooth. Reserve half of the sauce (about ½ cup) in a measuring cup to use later.
Add the chicken into the large bowl with the marinade, and mix thoroughly until each cutlet is fully coated. Marinate in the fridge for 20 minutes.
Thread the chicken strips on separate skewers.
Heat a grill pan to medium-high heat, and add ~ 1 tbsp avocado oil to the pan. Grill the chicken satay skewers on medium-high heat for 3 - 5 minutes per side, or until fully cooked. Can be cooked on a grill pan or BBQ.
Warm up the reserved peanut sauce in a small pot to drizzle on top and dip in. Serve with chopped, roasted peanuts, cilantro and lime.