To make the marinade, combine the peanut butter, soy sauce, sweet chilli sauce, ginger and water in a bowl and whisk together.
Place the chicken nibbles in a large snap-lock bag, pour in the marinade, seal, then massage sauce all around the chicken. Marinate for at least 30 minutes or refrigerate overnight.
Preheat the oven to 180°C. Line a large shallow roasting tray with baking paper. Arrange chicken on the tray in a single layer and cook for 30-35 minutes, turning once, until golden and caramelised.
Combine peanuts, spring onion and chilli, sprinkle on top and serve.
* Check label if eating gluten free