Add all of the ingredients for the peanut sauce to a blender and blend until combined. Refrigerate until ready to use. Note: Sauce will thicken as it sits in the refrigerator.

Blend the hummus, coconut milk, curry powder, and salt in a blender and blend until smooth. Transfer the chicken strips and the marinade to a zip-lock bag (or sealable container), and refrigerate at least 15 minutes, up to 12 hours.

30 minutes before you’re ready to grill, soak 6 wooden skewers for 30 minutes to ensure they don’t burn while on the grill (you can also use metal skewers).

Pat the skewers dry, thread the chicken strips onto the skewers, and place the skewers on a plate.

Spray or brush your grill with olive oil so that the chicken doesn’t stick. Preheat the grill to medium heat (about 350 to 375 degrees F), leaving the grill covered while it’s heating.

Place the chicken skewers onto the hot grill and cover. Cook 1 to 2 minutes, or until grill marks appear. Use tongs to carefully flip the skewers and grill another 1 to 2 minutes. Continue grilling and flipping every minute or so until chicken is cooked through, and no pink shows when you cut into the meat.

Transfer chicken skewers to a serving platter and serve with chopped peanuts, fresh cilantro, and peanut sauce.