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Place chicken tenders in shallow glass dish. In a small bowl, mix 1 cup of Paula Deen Peanut Butter BBQ sauce with lime juice. Pour over the chicken and toss to coat well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to 2 hours. 

Soak the bamboo skewers for 20 minutes in cold water to prevent them from burning; drain. Prepare your grill for direct heat cooking. 

Meanwhile, in a small sauce pan combine the remaining Paula Deen Peanut Butter BBQ sauce and peanut butter. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer until the sauce thickens. Turn the heat down to low and keep the sauce warm. 

Drain the chicken; reserve the marinade. Weave 1 chicken tender accordion-style onto each skewer. Brush the chicken with the reserved marinade. Discard the remaining marinade.

Place the skewers on the grill. Grill them uncovered over medium-hot coals for 4 to 6 minutes or until chicken is no longer pink, turning halfway through grilling time. Garnish with chopped cilantro and serve with warm peanut sauce for dipping.