1. Take 1 lb of boneless skinless chicken tenders. Add 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 Tbsp Galangal or ginger, 1 tsp garlic powder, 1 Tbsp lemongrass, 1/2 tsp turmeric powder, 1 tsp fish sauce, 1 1/2 Tbsp lemon juice, 2 Tbsp coconut milk, 1 Tbsp brown sugar, and 2 Tbsp soy sauce. Mix everything well. 

2. Cover and marinate the chicken for 1 hour. 

3. To make peanut butter dipping sauce, take /34 cups of peanut butter in a bowl. Add 3/4 cup of coconut milk to it and mix well. 

4. Add 1/4 tsp of salt, 1/4 tsp of black pepper, 1/2 tsp of red chili flakes, 1 Tbsp of grated ginger, 1/2 tsp of garlic powder, 2 Tbsp of honey, 1 Tbsp of soy sauce, 1 Tbsp of sesame oil, and mix well. 

5. Add 1/4 cup more of coconut milk to bring the sauce to the right consistency. 

6. Thread the chicken onto the skewers and place it on a baking tray. 

7. Brush the chicken pieces with sesame oil and bake @ 425 F for 40 minutes. 

8. Heat a griddle and add 1 Tbsp of oil. Toss the baked chicken on the griddle by flipping it on both sides. This extra step makes the chicken crispier on the outside.

9. Add 1 Tbsp of basil leaves and flip the chicken pieces a few times.

10. Serve with the peanut dipping sauce.