• 2 pounds boneless, skinless chicken thighs, cut in half inch cubes
• 13.5 ounces canned coconut milk
• 1 tsp. fish sauce
• 2 tbsp. dark brown sugar
• 1 tsp. each coriander and cumin powder
• ½ tsp. each black pepper, yellow mustard powder, ground ginger, and fennel seed
• 1 tbsp. vegetable oil

For the Peach Dipping Sauce:

• 2 cups peeled and chopped peaches
• ¼ cup each water and honey
• 1 tbsp. lime juice
• 2 tsp. cornstarch
• ¼ tsp. kosher salt
• 1 tsp. sriracha