If using wooden skewers, soak them in water for at least 30 minutes so they do not burn during cooking.
Cut chicken lengthwise into 1 inch wide strips and about 3 inches long. Set aside until ready to add to satay marinade.
Add into a food processor garlic, onion, peanut butter, lite soy sauce (or tamari), coconut milk, fish sauce, sambal oelek, lime juice, ginger, pepper, cayenne pepper, and salt. Blend until mixed well. Place in either a large zip-lock plastic bag or a large baking dish. Marinade least 30 minutes and up to 24 hours.
Preheat grill to 400 degrees, or heat stovetop grill to hot, or turn broiler to high. While grill heats, remove chicken from marinade, shake off excess marinade. Thread chicken onto skewers. Grill about 4 minutes per side, keep the cover closed. (2) If broiling, use same instructions except keep chicken on the top rack close to the flame. (3) If using a grill pan, heat pan over high heat, add the chicken sewers and follow instructions for grilling. Bare in mind grill pans smoke, use oven vent to prevent a lot of smoke.
Once the chicken is cooked through remove from heat and serve with spicy peanut dipping sauce and sliced cucumber. If serving as an entree, chicken is great with lettuce, rice, or cauliflower rice.