For the Chicken:

• 10 chicken breasts, thighs, or both
• 1 can (14 ounces) whole fat coconut milk (reserve 1/3 cup of top layer for Cashew Sauce)
• 1 lime (both zest and juice)
• 1/4 cup basil leaves (Thai or Holy)
• 1/4 cup green onion
• 1/4 cup cilantro leaves
• 1/4 cup brown sugar
• 1 teaspoon grated ginger
• 1/2 teaspoon garlic powder
• 1/8 cup coconut aminos
• 1/8 cup rice vinegar
• 1/4 teaspoon allspice
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon sesame seeds
• 1/2 tablespoon sesame oil
• 2 Thai red peppers
• 1 teaspoon coconut extract

For the Gremolata Topping:

• 1/2 lime zest
• 2 tablespoons roasted and chopped cashews
• 1 tablespoon chopped Thai or Holy basil
• 1 teaspoon sesame seeds

For the Cashew Sauce:

• 1/2 cup water
• 2 tablespoons plant-based butter
• 1/3 cup coconut milk (reserved from the chicken marinade)
• 1 minced Thai red pepper
• 3 tablespoons packed brown sugar
• 2 tablespoons coconut aminos
• 2 tablespoons rice vinegar
• 1 teaspoon grated ginger
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon allspice
• 1 tablespoon sesame oil
• 1/2 lime, juiced