In a bowl, mix a few tablespoons of soy sauce with the juice of one lemon. Cut the chicken into strips and add them to the bowl; let marinate for about 15 minutes.

In a food processor, combine a handful of peanuts, a teaspoon of curry powder, a teaspoon of cumin, a teaspoon of paprika, and a few strands of saffron; grind until well blended and transfer to a saucepan over heat.

Toast the mixture slightly, then add a generous splash of soy sauce, a drizzle of honey, and a splash of coconut milk. Let it reduce and thicken.

Thread the chicken onto the skewers, place them in a pan, and cook until browned on all sides; turn off the heat and spoon a few tablespoons of the sauce over the chicken, allowing it to caramelize slightly.

Serve with basmati rice seasoned with a pinch of salt, a drizzle of oil, and an egg omelet cut into very small pieces. The sauce can be served in a separate bowl for dipping.