Preheat your oven to 425 degrees F. The high heat of the oven will cook the chicken fast, and it won't be dried out either, covered in the delicious sauce.

Line your baking sheet with foil. If you are using wooden skewers like the ones pictured, you can soak the skewers in water for 10 to 30 minutes, but this is more necessary for the grill than the oven.

Lay the chicken out on a cutting board and cut into strips horizontally. Insert all the skewers vertically from the bottom, moving across so that you get all the chicken onto skewers (see the photo in the post).

Then cut the chicken vertically, and you will have cubes of chicken on each skewer (see the photo in the post).

Repeat until all the chicken breasts are cubed on your skewers (I have also used metal BBQ skewers as they tend to be longer and don't burn).

Lay the skewers on a plate.

To make the sauce ingredients, in a food processor, blend the peanut butter, coconut milk, garlic, ginger, red chili paste, curry powder, sugar, salt, soy sauce, and lime juice.

Reserve ½ the marinade in a small bowl for dipping sauce; pour the remaining marinade over the chicken skewers, making sure all the chicken is coated.

Arrange the skewers on the baking sheet so that their ends rest on the edges of the baking sheet, allowing the chicken to be “suspended”. You can use a foil-lined pan if you like for even faster, easier cleanup.

Bake the chicken skewers for 12-15 minutes or until cooked through.

Once the chicken is cooked, serve over the jasmine rice with the reserved marinade for dipping.

Garnish the chicken with the chopped peanuts, lime wedge, and cilantro.