Start by making peanut butter: on a deep pan make the spring onion brown in a teaspoon of extra virgin olive oil.

Add peanut butter, coconut milk, soy sauce, honey, garlic, and lemon juice. Cook it all for about 10 minutes on low heat, stirring continuously until the sauce becomes thick.

In the meantime, soak the wooden sticks to prevent them from burning while cooking. Cut the chicken breast into two halves length-wise and then into about 1-cm-thick pieces, then thrust the pieces onto the sticks by putting them into an S-shape. Toast cumin seeds and grain them into powder with a mortar.

Then, in a bowl mix the seed oil, cane sugar, 6 tablespoons of soy sauce, cumin, ginger, chili pepper, and 2 tablespoons of lemon juice. And pour the marinade onto the sticks. Leave them to rest for a few hours in the fridge and cover them with a wrap.

Once ready, rinse the sticks and put the marinade away. Then cook them on a nonstick pan or on a hot grill with a bit of oil for 5 minutes turning them around and wetting them with liquid.

Once ready, rinse the sticks and put the marinade away. Then cook them on a nonstick pan or on a hot grill with a bit of oil for 5 minutes turning them around and wetting them with liquid.