In a medium bowl, combine ½ cup creamy almond butter, 2 teaspoons sesame oil, 1 cup full-fat coconut milk (stirred well), 2 tablespoons fresh lime juice, ¼ cup coconut aminos, 1½ teaspoons ground ginger, 3 garlic cloves (minced), and ½ teaspoon cayenne pepper or crushed red pepper flakes. Whisk until smooth and fully combined.

Measure out 1 cup of the marinade and transfer it to an airtight container. Refrigerate until ready to serve — this is your dipping sauce.

Place 3½ pounds bone-in chicken pieces in a large baking dish or zip-top bag. Pour the remaining marinade over the chicken, turning to coat all sides evenly. Cover and refrigerate for at least 1 hour, or up to overnight, turning at least once.

Lightly oil the grill grates and preheat the grill to medium-high heat, about 400–450°F.

Remove the chicken from the marinade and discard any marinade that touched the raw chicken. Place chicken pieces skin-side down on the grill. Cook for 5–7 minutes, or until the skin is browned and releases cleanly from the grates, then flip.

Continue grilling based on the cut: boneless, skinless chicken breasts need another 2–5 minutes until an instant-read thermometer reads 165°F at the thickest part. Legs need another 5–7 minutes until they reach 165°F. Thighs need another 10–12 minutes, flipping as needed, until they reach 175–180°F for the best texture.

Remove chicken from the grill and let rest 5 minutes before serving. Serve with the reserved dipping sauce and garnish with 1 tablespoon fresh chopped cilantro and 1 tablespoon chopped almonds, if desired.