Cut the boneless chicken thighs into cubes then season with pepper. Let the chicken rest

Place roasted cashews in a blender then add red chili flakes and minced garlic to the blender.

Pour water into over the cashews then blend.

Transfer the cashew mixture to a saucepan then add kaffir lime leaf to it. Bring to a simmer.

Once it is done, remove the cashew sauce from heat then drizzle coconut aminos over the sauce. Stir well then let it cool.

Next, preheat a grill over medium heat then wait until it is ready.

In the meantime, using a wooden skewer prick the chicken cubes then brush with extra virgin olive oil.

Once the grill is ready, place the chicken satay on it and grill until done. Don’t forget to flip the chicken satay and make sure that both sides of the chicken satay are completely cooked.

Arrange the cooked chicken satay on a serving dish then drizzle cashew sauce on top.

Serve and enjoy warm.