For marinating the chicken:
Toast the coriander and cumin seeds in a pan until they start to smell, but do not burn them. Crush them in a mortar until they become powder.

Cut the chicken breast into thin slices.

In a bowl, mix the yogurt, turmeric powder, curry powder, 1 teaspoon of the crushed coriander and cumin powder, salt, soy sauce, and coconut milk. Stir well and add the chicken.

Using a glove (to prevent your hand from turning yellow), mix the chicken well with the sauce. Cover with plastic wrap and let marinate for at least 2 hours in the fridge (preferably overnight).

For the Satay sauce:
In a pan, add a splash of vegetable oil and the red curry paste, frying it a bit until it starts to smell.

Add the coconut milk, palm sugar, and tamarind sauce. Stir well until the sugar dissolves.

Continue stirring until the sauce reduces a bit.

Turn off the heat and add the fish sauce and peanuts, mix everything well, and let it cool slightly.

Transfer the sauce to a bowl, and it's ready to serve.

For the Ayad:
In a pan, add the water, sugar, salt, and vinegar.

Stir well until it boils and everything is well dissolved. Turn off the heat and let it cool.

Cut the cucumber into thin pieces, the onion into very thin julienne strips, and the cayenne into small slices. Put everything in a bowl.

Once the vinaigrette has cooled, pour it over the vegetables and let it sit for about 15 minutes.

To grill the chicken and finish the dish:
Take out the marinated chicken and make skewers.

In a grill pan or skillet, add a splash of vegetable oil and spread it well. When the pan is hot, grill the skewers on both sides, so they don't dry out too much. Using a brush, apply coconut milk on top and quickly turn them over to keep the chicken juicy inside.

Serve on a plate with the two sauces. It's also a good idea to serve with your favorite toasted bread.