For marinade, in a small saucepan combine the first six ingredients (through crushed red pepper). Bring just to boiling over medium heat, stirring until brown sugar is dissolved. Reduce heat; simmer, uncovered, 20 minutes. Cool to room temperature.
Place chicken in a large shallow dish. Pour marinade over chicken; stir gently to coat. Cover and marinate in the refrigerator 1 to 2 hours, stirring once.
Soak twenty-six to thirty 6-inch wooden skewers in water at least 30 minutes; drain before using. Preheat oven to 450 degrees F. Lightly grease a 15x10x1-inch baking pan.
Drain chicken, discarding marinade. Pat chicken dry with paper towels. In a small bowl combine peanut butter and half-and-half. Place cashews in a shallow dish. Thread each chicken strip lengthwise onto a soaked skewer. Brush chicken with peanut butter mixture; roll in cashews to coat. Place in the prepared baking pan. Bake about 12 minutes or until chicken is no longer pink, turning once.