Mix all ingredients in casserole dish and coat chicken in marinade. Cover with plastic wrap and refrigerate for 3-8 hours.
Heat your grill on high. Soak 12 skewers in water for 15 minutes.
Skewer your chicken. Grill on all sides until chicken reaches 165. Remove and cover.
Make your red sauce and peanut sauce. Drizzle on some of the red sauce once done cooking. Put remainder in small bowl for extra dipping. Put peanut sauce in small bowl for dipping. Garnish with lime juice, chopped scallions, and chopped cilantro.
For the Red Sauce
Combine all ingredients in small saucepan on medium heat just until coconut oil is melted. If coconut oil is already melted, just mix in a small bowl.
For the Peanut Sauce
Mix all ingredients in saucepan on medium heat until peanut butter is melted and everything is incorporated.
For the chicken, try using either tenderloins or boneless/skinless thighs. Chicken tends to dry out and using these cuts will ensure that they end up juicy and flavorful.
And definitely marinade them for as long as you can. At least for a few hours.
About 1.29 grams of carbs per skewer