Combine the coconut milk, brown sugar, fish sauce and spices in a large zip lock bag. Shake and add the chicken tenders. Marinate for at least 30 minutes.
Soak the skewers in water for at least 30 minutes.
Preheat the grill to direct medium heat. Weave each tender onto a skewer and lay on a foil-covered cookie sheet.
Grill the Thai chicken satay for 3 minutes per side.
Meanwhile, puree all the ingredients for the peanut sauce in the blender and set aside.
Serve the chicken satay skewers over jasmine rice with spicy peanut sauce for dipping.