In a medium bowl, add kecap manis, sesame oil and garlic. Mix with a fork until well mixed.

Cut the chicken thighs into large strips and place with the marinade in the bowl. Mix the chicken in the marinade until completely covered.

Cover the container with plastic wrap and let it marinate overnight or for several hours in the fridge.

Put the chicken on skewers after marinade.

Peel the onion and cut into pieces. Place in a mini food processor with coreless chillies and garlic. Pulsate several times until finely chopped.

Heat the oil in a pan and cook onion, chilli and garlic for 2-3 minutes until the onion is transparent.

In the meantime, heat a pan over medium to high heat. Put the chicken skewers in the pan and cook for 4 to 5 minutes.

Add Peanut butter and coconut milk in the pan and stir until the sauce breaks. Add the Kecap Manis and remove from the heat to cool.

Turn over the chicken skewers and cook for another 2-3 minutes or until cooked.

Add the lime juice and the crushed peanuts to the sauce.

Remove the kebabs from the pan and place the peanut sauce in a bowl and serve.