In a medium size mixing bowl, make the satay sauce by combining the mixed nut butter, rice vinegar, monk fruit, sesame seed oil, avocado oil, coconut aminos, lime juice, ginger and salt. Stir to combine. Set aside.
Add the cubed chicken to medium size mixing bowl. Pour over half of the satay sauce, then stir to combine and coat all the chicken. If you have time, let the chicken marinate for 30 minutes (or up to 2 days). If you don't have time, I've grilled it straight away and it still tastes great!
Remove the chicken cubes from the marinade and thread them onto the skewers. Discard any remaining marinade that the chicken was marinating in.
Preheat your outdoor grill (or indoor grill pan) over high heat. Cook the skewers until slightly charred and cooked to 165ºF using an instant read thermometer, about 10-15 minutes. Flip the skewers once when grilling.
While the skewers are grilling, make the coleslaw. In a large bowl, combine the coleslaw mix, green onions, bell pepper, cilantro and almonds. Pour over desired about of dressing from the remaining satay sauce. Toss to combine.
Remove the skewers from the grill and allow to rest for 5 minutes. Serve warm topped with chopped cilantro, wedges of lime and with the coleslaw.
Leftovers will keep in an airtight container refrigerated for at least 5 days. It makes an amazing meal prep! I eat it cold from the fridge.
My favorite nut butter to use is my mixed nut butter. It tastes the closest to peanut butter. But any nut butter would work! You can even use sunflower seed butter if you need this to be nut free.
Calories: 664 | Total Carbs: 17.9g | Protein: 50.8g | Fat: 44.8g | Fiber: 8.3g | Net Carbs: 10g