For the chicken, combine all of the “marinade” ingredients in a large bowl. Pound the chicken breasts slightly with a mallet until they are of equal thickness. Cut the chicken into long strips. Add the chicken to the marinade and mix until the strips are coated well. Allow to rest for 1 hour.
Combine all of the sauce ingredients in a bowl and mix until smooth. If the sauce is too thick, add a small amount of water and stir until it reaches the desired consistency.
Count the number of chicken strips you made and soak that many wooden skewers in water for about 30 minutes (omit if you are using metal skewers).
Preheat your oven to 375 degrees Fahrenheit.
Thread the chicken strips onto the skewers, giving each strip its own skewer. Place it on a baking sheet and pour the remaining marinade on top. Bake the skewers for 8-10 minutes. Flip them over and pour any remaining juice on top of the chicken. If any part of the pan looks like it’s burning from the marinade, add a tablespoon of two of water to the pan and move it around to break up the browned bits. Roast for another 8 minutes.
Turn on the broiler (500 degrees) and broil for about 1-2 minutes, or until the tops of the chicken strips turn golden. Remove the chicken from the oven and spoon any remaining liquid from the pan on top of the chicken. Top the chicken with chopped cilantro and dip in the peanut sauce.