Grilled Chicken Wigs with a Peanut Dipping Sauce

Ingredients:

Thai Chicken Marinade:
1.5-2lbs chicken thighs, boneless and skinless
1 tsp turmeric powder
1 tsp coriander powder
0.5 tsp cumin powder
4 tbsp coconut cream, or non dairy creamer as alternative
1 tsp fish sauce
2 tbsp coconut aminos, or 1 tbsp low sodium/gluten-free tamari
2 tsp grated ginger
2 tbsp hot sauce, I use Franks original hot sauce

Peanut Sauce:
1/2 cup peanut butter, or alternatively almond butter
1/3 cup rice vinegar
1/3 cup soy sauce
1/3 cup warm water
2 tbsp sriracha
1 tbsp lime juice
2 cloves garlic, minced
2 tbsp ginger, minced
1 tbsp sesame oil
2 tbsp coconut cream

Directions:
1. Cut the chicken thighs into large chunks.
2. Marinate chicken for at least 2 hours, preferably longer.
3. Place chicken in air fryer at 390F for 10 minutes, or bake in oven at 400F.