Chicken Satay

In a large bowl, whisk together the coconut milk, paprika, cornstarch, curry paste, honey, and salt until smooth. Cut the chicken into bite-sized pieces and toss with the marinade until evenly coated. Transfer the chicken and marinade to a zip-top bag or airtight container and refrigerate for at least 1 hour, or preferably up to 24 hours.

Place the wooden skewers in a baking dish or similar container, cover with water, and soak for 15 to 30 minutes. This helps prevent them from charring and makes the chicken easier to skewer. If the skewers are too long for your air fryer, trim them to fit. (Skip this step if you're using metal skewers.)

Thread the marinated chicken evenly onto 8 skewers.

Preheat the air fryer to 450°F (230°C) for 4 to 5 minutes. Lightly spray the basket with oil and arrange the skewers in a single layer. Cook at 450°F (230°C) for 7 to 8 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F (74°C) or is no longer pink in the center. If all the skewers don't fit in the basket, cook them in two batches. (Alternatively, cook the skewers in the oven. Preheat the oven to the highest broil setting (or 525°F / 275°C). Place an oven-safe wire rack on top of a baking sheet and arrange the skewers in a single layer on the rack. Broil on the top rack of the oven for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).)

Meanwhile, combine all the sauce ingredients in a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly, then remove from the heat.

Arrange the skewers on a serving plate and drizzle with some of the peanut sauce. Serve the remaining sauce on the side with your favorite side dishes.