Wash your hands with soap. Cut the chicken thigh fillets into pieces of about 3 cm each on a separate cutting board. If you don't like the white pieces, cut them away. Wash your hands thoroughly with soap again.

Make the marinade by mixing sunflower oil, sesame oil, sweet soy sauce, soy sauce, sambal, garlic, cumin seeds, and ground coriander in a medium bowl with a fork or small whisk. Make sure the oil is well mixed.

Pour the chicken thighs into the marinade, add some pepper, and stir. Stir with a spoon or fork until all the pieces are covered with the marinade. Cover with plastic wrap and refrigerate for at least half an hour. For best results, marinate for a few hours.

Sprinkle the skewers with sesame seeds, if desired. Grill the skewers on a hot barbecue or in a hot pan for 15 minutes, turning regularly. Turn regularly for even browning. If using a pan, turn down the heat once the meat has sealed. On a grill, check the skewers for doneness after 10 minutes.

Serve the marinated barbecue skewers with satay sauce and prawn crackers, or keep it simple. Finely chopped spring onions also taste great on freshly grilled satay skewers.