Preheat your air fryer to 180°C (or 200°C if using a fan oven).

In a mixing bowl, combine minced garlic, curry powder, lime juice, soy sauce, and peanut butter. Gradually add water to achieve a pourable consistency, separating into two equal portions.

Coat the chicken thighs with one half of the marinade and let them marinate for at least 10 minutes.

Place the marinated chicken thighs in the preheated air fryer basket and cook for about 20 minutes until fully cooked.

In a small saucepan, combine the reserved marinade with coconut milk and simmer for about 5 minutes to thicken the sauce.

Assemble the bowls by placing cooked rice at the bottom, followed by chicken, and drizzle with satay sauce.

Garnish with pickled onions, cucumber slices, crushed peanuts, and optional coriander.