In a shallow dish arrange tenders in a single layer. Sprinkle with half the salt, pepper & garlic powder. Turn over and sprinkle with remaining salt, pepper & garlic powder. Pour coconut milk over chicken. Cover dish with plastic wrap and refrigerate for at least 1 hour turning half way through.

To cook, heat olive oil in a large frying pan over medium-high heat. Reduce heat to medium to medium-low and add chicken tenders and cook in a single layer. Cook for about 10 minutes or until a nice brown color, turn and cook until tenders are done, approximately 10-15 minutes.

* I did not skewer these in true satay fashion. If you want true cube the chicken and place onto bamboo before cooking.

an alternative stove top cooking, skewer may be good on a grill.