While rice is cooking, chicken is marinating and wood skewers (if using) are soaking, cut up your garnish and have it ready.
Heat grill (indoor or outdoor) on high. Brush grates with a little bit of oil and cook skewers for about 10 minutes (flipping halfway through) until juices are clear, or until internal temp reads 165°F.
Serve with Thai Peanut Chili Sauce, Thai Yellow Rice. Garnish with cucumber slices, limes wedges, cilantro and additional Thai red chilies (optional)
You may also top or add chopped peanuts to the sauce and/or plate. I don’t do this because my husband likes it better without the additional peanut pieces.