1.Heat an oiled chargrill plate (or grill pan or barbecue).
2.Combine chicken, spices and half the oil in a large bowl; season. Thread chicken onto 12 skewers; cook 3 minutes each side or until cooked through.
3.Meanwhile, heat remaining oil in a small saucepan; cook onion and ginger, stirring, for 1 minute or until onion softens. Add coconut cream, peanut butter, sauces and nuts; simmer, stirring, 1 minute.
4.Microwave rice according to packet directions.
5.Serve skewers with rice, peanut sauce and cucumber ribbons. If you like, top with fresh coriander leaves and lime wedges.
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