In a medium bowl, whisk together 3/4 cup of the coconut milk, 2 tablespoons of the lime juice, ginger, tamari, 2 teaspoons of the sugar and hot sauce.

Transfer 1/4 cup of the mixture to a small bowl and set aside.

Add chicken to bowl with remaining marinade and refrigerate for at least 2 hours or overnight.

Add peanut butter to the reserved 1/4 cup of coconut milk mixture in small bowl and whisk until smooth.

Place cucumber, carrot, remaining 2 tablespoons lime juice, remaining 1 teaspoon sugar, cilantro and salt in a medium bowl and toss until combined.

Refrigerate peanut sauce, cucumber salad and remaining coconut milk until ready to serve.

When ready to cook, place rice, remaining 1 cup coconut milk and 1 1/4 cups water in a medium saucepan and heat to a boil over medium-high heat.

Cover, reduce to a simmer and cook 45 minutes or until all liquid is absorbed. Fluff with a fork.

While rice cooks, thread chicken onto skewers and discard marinade. (If using wooden skewers, soak in water for 30 minutes before assembling.)

Prepare a grill for medium heat cooking. Cook chicken until cooked through, about 4 minutes on each side.

Serve with peanut sauce, cucumber salad and rice.