Almond Butter Chicken Satay

Combine ½ cup of the coconut milk, 1 tablespoon of lime juice, dark brown sugar, fish sauce, ginger, curry powder, and garlic in a large zip-top plastic bag. Add the chicken; seal. Refrigerate for 2 hours.- To make the sauce, bring the remaining 2 tablespoons of coconut milk, 1/3 cup of water, almond butter, hoisin sauce, and Sriracha to a boil in a saucepan over medium-high heat; cook for 1 minute. Stir in the remaining tablespoon of lime juice.- Remove the chicken from the marinade; discard the marinade. Using eight (8-inch skewers), thread three chicken pieces onto each eight skewer. Heat a grill pan over medium-high heat; coat with cooking spray. Add chicken; cook 2 minutes on each side or until done. Serve with the sauce, cucumber slices, and lime wedges.