Combine coconut milk, paprika, cornstarch, curry paste, honey, and salt in a bowl and mix to form a creamy marinade. Cut the chicken into bite-sized pieces and toss with the marinade. Transfer the chicken and marinade to a zip-top bag or airtight container and marinate in the refrigerator for at least one hour, but preferably up to 24 hours.

Place wooden skewers in a casserole dish or similar container, cover with water, and let them soak for about 15 to 30 minutes. This prevents them from charring later and makes it easier to skewer the meat. If the skewers are too long for your air fryer, you can cut them to the appropriate length beforehand. Of course, you can skip this step if you're using metal skewers.

Take the chicken out of the refrigerator and skewer the chicken pieces evenly distributed onto the 8 wooden skewers.

Preheat the air fryer to 230°C for 4 to 5 minutes. Then spray the basket with a little rapeseed oil and place the chicken skewers side by side inside. Cook the satay skewers at 230°C for 7 to 8 minutes, turning them halfway through. The skewers are done when the chicken reaches an internal temperature of 74°C or is completely white when cut. If all the skewers don't fit in the air fryer at once, cook them in two batches.

Meanwhile, put all the sauce ingredients in a small saucepan and bring to a simmer over medium-high heat, stirring constantly. Then remove the sauce from the heat.

Place the cooked skewers on a plate and drizzle with peanut sauce. Transfer the remaining sauce to a bowl and serve with the skewers and your choice of side dishes.