For the Chicken:

Combine the lime juice, fish sauce, rice wine vinegar, soy sauce, avocado oil, ginger, garlic, cayenne pepper, ground coriander and sweetener in a large bowl and whisk together.

Add the chicken pieces and stir to coat the chicken thoroughly with the marinade.

Cover and refrigerate for a minimum of one hour, up to 24 hours.

Remove from the refrigerator 1/2 hour before cooking and preheat the grill.

Grill the chicken for about 6-8 minutes per side over medium heat, or until a thermometer inserted in the center reads 165 degrees.

Remove and serve with peanut sauce.

Optional garnishes include shredded cabbage, chopped peanuts, chopped scallions and chopped cilantro.

For the Peanut Sauce:

Combine all of the sauce ingredients in a blender, magic bullet, or food processor and blend until smooth.

NOTES The chicken can be baked or sautéed rather than grilled if that is your preference.

Bake for about 40 minutes at 400 degrees, or saute over medium heat for about 5 minutes per side or until a meat thermometer reads 165 degrees at the center.