2 Tbsp. Chiwadi coconut flower syrup
6 cilantro springs with stalks
1 Tbsp. fish sauce
1 Tbsp. soy sauce
3 garlic cloves, minced
One 3-inch piece of lemongrass
½ tsp. ground coriander
½ tsp. white ground pepper
1 lb. chicken breast, thinly sliced lengthwise
10 wooden bamboo skewers, soaked in water
Begin making the peanut sauce: combine the peanut butter, coconut flower syrup, soy sauce, lime juice, fish sauce, sesame oil, red pepper flakes, and garlic powder and mix until homogeneous.
Meanwhile, in a food processor or using a mortar and pestle, combine the coconut flower syrup, cilantro, fish sauce, soy sauce, garlic, lemongrass, coriander, and white pepper. Grind to a thin paste.
Skewer the chicken onto the skewers. Set the skewers in a shallow dish and brush the marinade over each skewer. Cover with foil and allow to marinade at room temperature for 45 minutes.
Either working with a grill or a broiler on high, cook the skewers until the chicken is cooked through and slightly charred, 10 to 15 minutes. Serve with the peanut dipping sauce.