Whisk together 1/2 can coconut milk, 3 cloves minced garlic, 1 tablespoon curry, 1 tablespoon brown sugar, salt, and pepper in a small bowl. Add to raw chicken tenders and marinate in the refrigerator for at least 2 hours but not more then 24.
Mix the sugar, rice wine vinegar, water, fish sauce, chili garlic sauce, and 1clove minced garlic in a large bowl.
Whisk until sugar is dissolved.
Slice the cucumbers and onions.
Add cucumbers and onion to sugar mixture and stir to combine.
Refrigerate for at least 2 hours, stirring several times throughout to make sure all the vegetables marinate.
Make the peanut sauce in a small bowl using remaining half can of coconut milk, 2 cloves minced garlic, grated ginger, 1 tablespoon red curry, crunchy peanut butter, chicken stock, and 1/4 cup brown sugar.
Stir until sugar is dissolved.
Mince 1 onion and 3 cloves garlic for the vegetable mix.
Next, preheat a grill pan, skillet, or BBQ to a high heat.
Drain and discard the chicken marinade.
Cook the chicken tenders, flipping once, just until chicken is cooked through.
Plate the chicken and let it rest.
Heat large skillet or wok to a high temperature.
Add 1 tablespoon vegetable oil.
Saute onions until lightly browned.
Add 3 cloves garlic and stir in.
Add spinach, napa cabbage, or bok choy.
Saute just until greens are partially wilted.
Lower heat to medium low.
Add the peanut sauce to the onion and greens mixture and stir until bubbly and slightly thickened, about 5 minutes.
Turn off heat and add lemon juice and soy sauce. Stir to combine.
Serve grilled chicken tenders over a bed of fresh steamed jasmine rice.
Top the chicken tenders with the peanut sauce and a garnish of crushed peanuts, cilantro, sliced green onions, and a lime wedge.
Serve the cucumber and onion salad along the side.