Cut the chicken into 1 inch cubes and set aside. Combine both the oils and the 1st lime juice in a non-metallic dish. Add the chicken to the bowl, cover with plastic wrap and let marinate in refrigerator for 1 hour.

Presoak 8-12 bamboo skewers in water to prevent scorching when baking.

To make the peanut sauce, heat the oil in a small pan and saute the onion, chile pepper and garlic, stirring occasionally for about 5 minutes, or until softened. Add the peanut butter, water and lime juice, stirring constantly until the peanut butter has a sauce consistency. Transfer to a bowl and set aside.

Drain the chicken cubes and season them to taste with salt and pepper. Thread onto the bamboo skewers. Broil for about 10 minutes or until cooked throughout. Serve hot with the warm peanut dip.