Soak the bamboo skewers in water for at least 20 minutes (preferably 30 minutes) before skewering the chicken to prevent them form charring or burning during cooking.
3 tablespoons low-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon fish sauce
2 teaspoons curry powder
1 1/2 teaspoons grated fresh ginger
1 teaspoon turmeric
3 cloves garlic, minced
1 3/4 pounds chicken tenders
1 teaspoon honey
6 tablespoons seasoned rice vinegar
1/4 teaspoon crushed red pepper flakes
1 seedless English cucumber, shaved with a vegetable peeler lengthwise into ribbons (about 3 cups)
1/2 cup unsalted peanuts
3 tablespoons chopped cilantro
Lime wedges, for serving
2 cups cooked rice, optional
How to Make It
Soak 12 8-inch bamboo skewers in water for 20 minutes. Combine 1 Tbsp. soy sauce, lime juice, oil, fish sauce, curry powder, 1 tsp. ginger, turmeric and 2 minced garlic cloves in a ziplock bag. Add chicken and marinate at room temperature for 15 to 30 minutes. Mix honey, 4 Tbsp. vinegar and 1/8 tsp. red pepper flakes in a small bowl. Add cucumber ribbons; let stand at room temperature for at least 15 minutes.
Preheat grill or a lightly oiled grill pan over medium-high heat. Puree peanuts in a small food processor or blender to form a paste. Add cilantro, 3 Tbsp. water and remaining 2 Tbsp. vinegar, 1/8 tsp. red pepper flakes, 2 Tbsp. soy sauce, 1/2 tsp. ginger and 1 minced garlic clove; process until smooth.
Remove chicken from bag; discard marinade. Thread 1 piece of chicken on each bamboo skewer. Grill chicken, turning, until golden brown and cooked through, about 8 minutes. Drain cucumber ribbons. Serve chicken skewers with sauce, cucumber ribbons, lime wedges and rice, if desired.