Tenderize the chicken thighs with a mallet (or hard, flat surface like the bottom of a bottle) until they’re 1/4″ thick. Cut into small, skewer-size pieces. In a bowl, whisk coconut milk, egg, and seasonings. Add chicken thigh, cover, and marinate for 1-4 hours.
Put peanuts in a zip-loc bag and seal it. Using a mallet, rolling pin, or glass bottle, crush the peanuts into small pieces. In a shallow dish, combine panko and peanuts. Coat each piece of of chicken in breadcrumb mixture.
Pan fry chicken in oil. Chicken is done when both sides are golden brown.
Combine dipping sauce ingredients in a sauce pan and bring to a boil, then turn down the heat and simmer until the mixture is creamy and thick.
Serve with coconut soy dipping sauce.