Thai Chicken Skewers

Marinate Chicken: In a medium bowl, add ⅔ cup soy sauce, 1 tablespoon lime zest, and 1 teaspoon garlic; whisk together. Add cut-up chicken to the bowl and toss to coat. Place in refrigerator for 15-30 minutes.
Prep Sauce: In a small bowl, add ⅓ cup creamy, drippy peanut butter, 2 tablespoons + 1 teaspoon real maple syrup, 2 tablespoons soy sauce, and 3 tablespoons water. Whisk to combine. Feel free to add more water, if needed to thin out the sauce. Taste and make any adjustments, as desired.
Marinate Cucumbers: In another bowl, add the cucumber ribbons, ⅓ cup rice vinegar, onion slices, 1 tablespoon rice vinegar, and ¼ teaspoon kosher salt. Toss to coat and set aside.
Prep Grill: Preheat the gas grill to a medium-high heat and make sure the grill grates are clean.
Cook Chicken: Remove chicken from the marinade, allowing any excess liquid to drip off. Discard remaining marinade. Put a metal or wooden skewer down the middle of each chicken tender. Repeat until all chicken pieces are on a skewer. Place chicken skewers directly on the hot grates and grill on medium high heat, 3-4 minutes per side, or until fully cooked (internal temperature should reach 162℉, use a meat thermometer). Remove carefully from grill. Let meat rest for 5-10 minutes (the internal temp will continue to rise as it rests to a final temp of ~165℉).
Serve: Enjoy chicken with the sauce for dipping and marinated cucumbers on the side.