In a large bowl, whisk together soy sauce, brown sugar, minced garlic, turmeric, cumin, and lime juice until well combined. Add the chicken pieces, ensuring each piece is well-coated with the marinade. Cover the bowl and refrigerate for at least 1 hour, or overnight if possible.

Preheat the air fryer to 360°F (182°C) and soak bamboo skewers in water for about 10 minutes.

After marinating, thread the chicken pieces onto the soaked bamboo skewers and place them in the air fryer basket. Cook the chicken satay for 4-5 minutes, then flip and cook for another 4-5 minutes until done.

In a saucepan over medium heat, combine peanut butter, water, soy sauce, lime juice, brown sugar, sriracha, and a clove of minced garlic. Whisk until smooth and creamy.

Arrange the skewers on a serving platter. Drizzle with peanut sauce and garnish with cilantro and lime wedges.