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To make the marinade, combine the rind, garlic, ginger, sugar, turmeric, oil and soy sauce in a shallow glass or ceramic baking dish.
Add the chicken to the marinade and turn to coat. Cover and place in the fridge for at least 1 hour or up to 8 hours to marinate.
To make the satay sauce, combine the peanut butter, coconut milk, kecap manis, juice and chilling, if using, in a bowl until well combined. Add 2 tbsp water and stir until combined.
Thread the chicken onto eight 20cm pre-soaked bamboo skewers. Grease an air fryer basket with oil. Place half the skewers into the prepared air fryer basket and cook at 180C for 5 minutes. Turn the skewers and cook for a further 5 minutes or until cooked through. Repeat with remaining skewers. Serve with the satay sauce.