The marinade for this almond butter chicken doubles as a dipping sauce, so you get lots of Thai-inspired flavor in every bite. Better yet, it can be made on Passover!
In a bowl, mix together almond butter, water, sriracha, coconut aminos, ginger, lime juice, and brown sugar to form a smooth sauce.
Reserve three-quarters of a cup of sauce and set aside.
Marinate chicken in the remaining sauce for 30 minutes.
Set oven to broil. Grease a baking sheet.
Place chicken on the baking sheet and broil on high for four to five minutes per side.
Serve with the reserved sauce for dipping.
Don’t have sriracha? Replace with one teaspoon garlic powder + one teaspoon chili powder + half a teaspoon of cayenne.