Pulse the peanuts in a food processor until they look like coarse sand, stopping before they turn to butter. Mix with the ginger, cayenne, smoked paprika, garlic powder, onion powder, cloves and salt.
Toss the chicken with the avocado oil, lime juice and half of the yaji. Let it sit 20 minutes at room temperature, or up to overnight in the fridge. Soak wooden skewers in water meanwhile.
Thread the chicken onto skewers, leaving a little space between the pieces.
Heat a grill to high, or set the broiler to high with a rack 4 inches from the heat. Cook the skewers 5 minutes a side, until charred at the edges and cooked through (165 F).
Sprinkle the hot skewers with the remaining yaji and press it on. Serve with red onion, tomatoes, cucumber and lime.
