Air Fryer Chicken Satay with Dipping Sauce

Combine coconut milk, coconut aminos, ginger, fish sauce, garlic, curry powder, turmeric, cumin, coriander, salt, and pepper in a gallon-sized resealable bag. Add chicken pieces. Squeeze out most of the air, seal, and gently squeeze the chicken pieces until all are coated with marinade. Refrigerate, turning the bag occasionally, for at least 4 hours, and up to 24 hours.

Prepare dipping sauce 1 hour before cooking the chicken so flavors will have time to blend. Stir together teriyaki sauce, cashew butter, orange juice, garlic, and cayenne pepper in a small bowl. Refrigerate, tightly covered, until ready to serve.

Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.

Using a skewer accessory rack, thread chicken pieces on each skewer and place on the rack.

Put the rack in the air fryer basket and air fry for 8 minutes. Carefully turn each skewer, and continue cooking for an additional 8 minutes. Repeat with remaining chicken. Chicken is done when an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C).

Sprinkle chopped cashews on top of the dipping sauce. Place skewers on top of hot cooked rice, with the dipping sauce. Garnish with cilantro sprigs.