Combine the coconut milk, garlic, ginger, soy sauce, fish sauce, cumin, coriander, turmeric, brown sugar, and crushed red pepper flakes. Add chicken strips and toss to evenly coat the chicken with the marinade. Refrigerate and marinate for 6 to 8 hours.
a. Grill – Pre-heat an outdoor grill or indoor grill pan and oil the grates lightly. Grill for 4 minutes on each side.
b. Broil – Place the chicken satay under the broiler for 4 minutes on each side.
c. Pan Fry – Pre-heat a 12-inch pan or griddle over medium high heat and add a glug of peanut or vegetable oil. Pan-fry the chicken satay for 3 to 5 minutes on each side.
d. Air-fry – Pre-heat the air fryer to 400°F. Air fry for 10 to 12 minutes, turning over halfway through the cooking process.