For the peanut satay, combine the peanut butter, cumin powder, soy sauce, lemon juice, garlic powder, ginger powder, turmeric and sugar in a bowl. Stir all ingredients together. Add a little bit of plant-based milk or water to thin out the mixture as needed.

In the Airfryer, air fry the Chicken-Style Strips for 6 minutes at 185°C*.

Combine Chicken-Style Strips and sauce in a dish, ensuring the strips are covered with by the sauce. For best results, marinade for an hour (or overnight) in an airtight container in the refrigerator.

Thread the Chicken-Style Strips onto skewers. Add the Chicken-Style Strips to the Airfryer and air fry for 2-3 minutes to reheat.

Sprinkle the skewers with fresh scallions, crushed peanuts and coriander, and serve with the remaining sauce on the side.

*Reduce cooking time if the Chicken-Style Strips have defrosted.