Prepare the marinade: add cilantro, Thai basil, shallot, lemongrass, fish sauce, oyster sauce, lime juice, maple syrup, brown sugar, chili paste, toasted sesame oil, ginger, garlic, turmeric, and Chinese five-spice to a high-powered blender and blend until smooth, scraping down the sides as needed.
Combine chicken and marinade in a large freezer bag or bowl and turn to coat evenly. Seal or cover and refrigerate for 2 to 12 hours, preferably longer for more flavor.
If grilling: preheat grill to 400°F (with lid closed), clean and oil the grates. Grill chicken undisturbed 5–7 minutes per side, until done. For breasts, cook to 160°F; for thighs, cook to 170°F, then rest 5 minutes to reach final temperature.
If using a skillet or indoor grill pan: heat 1 tablespoon olive oil over medium-high until very hot. Add chicken and cook undisturbed 3–4 minutes until deeply golden, flip, cover, reduce heat to medium and cook 5–7 more minutes or until chicken reaches the same temperatures as above, then rest 5 minutes.
If baking breasts: preheat oven to 425°F and arrange chicken in a single layer in a lightly greased baking dish. Bake small/medium (5–6 oz) breasts 14–16 minutes, medium/large (7–9 oz) 16–20 minutes, or larger 20–25 minutes, until 160°F, then rest 5 minutes.
If baking thighs: bake at 425°F in a lightly greased baking dish for 25–30 minutes or until 170°F, then rest 5 minutes.
Serve the chicken with Asian sweet chili sauce, garnish with cilantro, sesame seeds, lime wedges, and cashews if desired.
