In a bowl, combine turmeric, coriander, white pepper, cumin, fish sauce, coconut aminos, grated ginger, minced lemongrass, Sriracha hot sauce, and sea salt. Stir until well combined and fragrant. Add the chicken thigh strips to the marinade and toss thoroughly to coat every piece evenly. The spices will start to bloom and release their flavors as they sit with the chicken.

Let the marinated chicken rest at room temperature for 30 minutes. This resting period allows the spices to penetrate the meat and develop deeper, more complex flavors. I find that this short marination window is just enough time to infuse the chicken without drying it out during cooking.

While the chicken marinates, preheat your air fryer to 370°F. Just before cooking, stir the coffee creamer into the marinated chicken—this adds richness and helps create a slightly creamy coating that balances the spices beautifully. Lightly spray the air fryer basket with avocado oil to prevent sticking.

Arrange the chicken strips in a single layer in the preheated air fryer basket, being careful not to overcrowd—this ensures even air circulation and browning. Cook at 370°F for 15 minutes without disturbing the chicken, allowing it to develop a caramelized exterior while staying juicy inside.

After 15 minutes, carefully flip each chicken strip to ensure even cooking on both sides. Return to the air fryer and cook for an additional 8-10 minutes until the chicken is golden brown, cooked through (internal temperature of 165°F), and the edges are slightly caramelized. I like to check a few pieces with a meat thermometer to ensure they're perfectly cooked and no longer pink inside.

Remove the chicken satay from the air fryer and let it rest for 2-3 minutes before serving. This brief rest allows the juices to redistribute throughout the meat. Serve hot alongside fresh salad, jasmine rice, or with traditional peanut sauce for dipping.