1) In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
2) Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Barbeque 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
3) Serve chicken skewers with peanut dipping sauce, and garnish with basil or coriander and chopped peanuts.
4) For the dipping sauce: Place all ingredients in blender and blend until smooth.
Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.