Add the chicken to a medium sized bowl then proceed to sprinkle in the pink salt and coat the chicken with it then set aside.
Add the remaining ingredients to a blender and blend into a smooth consistency. The mixture should be a smooth (not runny paste) this will thicken with time.
Divide the marinade evenly, pouring one half of the almond mixture over the chicken to act as a marinade. refrigerate the remainder to reserve for the sauce.
Feed the chunks onto each skewer leaving a few centimetres at the bottom of each skewer free to hold and set aside.
Allow the meat to infuse and marinate for up to 2 hours or overnight (if you prefer)
Crack up the broiler/grill on high heat and grill the meat thoroughly on each side until both sides are golden brown.
Serve accordingly with the sauce.
Notes
Make sure you are using skinless boneless chicken.
You can use a broiler or and open flame grill to cook the chicken just make sure the internal temperate is 165F (75F) that's when it is cooked.
Feel free to use crunchy almond butter instead of smooth.
You can use wooden or metal skewers, if using wooden just be sure to soak them in advance.
Cut the chicken in small pieces around 2 inches or a little under is fine.
Use light coconut milk if you want to keep the fat content lower