Whisk the marinade ingredients together in a mixing bowl.
Add the chicken to the marinade and refrigerate for 2 to 24 hours.
Soak bamboo skewers in water for 30 minutes.
Thread a chicken tender onto each skewers. Discard marinade.
Heat a non-stick fry skillet, cast iron, or grill pan to a medium-high heat.
Add oil or cooking spray.
In batches based on your pan size, sear each side of the chicken skewer for about 2 minutes each, just until the pink fades from the thickest part of the tender. Immediately remove from the pan.
Serve warm or at room temperature with Peanut Dipping Sauce and Cucumber Salad.