Marinade:

2lb Chicken breast -cubed, boneless
1 T ginger -chopped
3 cloves garlic -minced
1 T dried coriander
1 t salt
1/3 cup vegetable oil
3 T coconut milk
1 T sugar

Sauce:

1 cup creamy peanut butter
2 cloves garlic -minced
2 T sesame oil
2 T soy sauce
2 fresh hot chilies and/or habanero -minced
1 T sugar
3 T lime juice
Coconut milk -enough to thin out mixture (about 1 cup)
4 T fresh cilantro -minced

Place about 24 skewers in a container and cover with cold water, allow to soak for at least 30 minutes. Prepare the barbeque.
To make marinade: Place ginger, garlic, coriander, salt, oil, coconut milk and sugar in a glass baking pan. Stir to combine and dissolve sugar. Add chicken and marinate in refrigerator 30 minutes.
To make sauce: Combine peanut butter, garlic, sesame oil, soy sauce chilies, sugar, cilantro, and lime juice in a food processer. Process until smooth. Add enough coconut milk to thin out sauce to a dipping consistency Taste and add salt in needed.
Remove chicken from marinade and thread onto soaked skewers. Grill on heated barbecue, about 4 minutes per side, until completely cooked through.
Make a puddle of sauce on serving platter. Arrange skewers on top of sauce. If desired, sprinkle on minced cilantro and garnish with slices of lime & mango. Accompany with Cucumber Relish. Serve with rice.