Open a can of coconut milk and reserve 1/3 cup for later use. In a blender, combine the remaining coconut milk with lime juice, zest, Thai basil, green onion, cilantro, brown sugar, ginger, garlic powder, coconut aminos, rice vinegar, allspice, sesame oil, and Thai red peppers. Blend until smooth and creamy.

In a large mixing bowl, pour the blended marinade over cubed chicken breasts or thighs. Ensure all pieces are well-coated. Cover and refrigerate for at least 2 hours.

Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates. Thread the marinated chicken pieces tightly onto skewers.

Grill the chicken skewers for about 10-15 minutes, flipping every few minutes. Brush with reserved marinade during grilling.

In a small bowl, combine finely chopped basil, sesame seeds, crushed cashews, and lime zest. Mix well.

In a saucepan over medium heat, melt water and plant-based butter together. Add remaining cashew sauce ingredients and whisk until combined. Cook for about 5 minutes until thickened.

Serve the grilled skewers topped with the gremolata and alongside the warm cashew sauce.