In a large re-sealable bag or container, combine all of the marinade ingredients with the chicken tenders. Give a quick stir or shake so everything is evenly coated. Refrigerate for 30 min to 12 hours.

When you are ready to make the chicken preheat your oven to 400°.

In a food processor add the peanuts and give a few good pulses until they are chopped. Add the bread crumbs, cilantro and spices. Give a few more pulses until the peanuts and cilantro are finely chopped. Pour the mixture into a shallow bowl.

Remove the marinading chicken from the refrigerator. One by one, remove a chicken tender, wipe off any excess marinade with your fingers and coat in the breading mixture. Place on a lined baking sheet. Repeat the process until all of the chicken is coated. Spray the top of each chicken tender with a quick spritz of olive oil non-stick spray.

Bake at 400° for 20-25 minutes or until the chicken is no longer pink in the center.

Meanwhile mix 2 parts peanut sauce with 1 part coconut milk for a dipping sauce. Serve immediately.