Grind the peanuts in a spice or coffee grinder. Alternatively you can place the peanuts in a plastic ziplock bag and pound them with a skillet. Add the ground peanuts to a small mixing bowl or ramekin with the dry spices. Mix them well.

Add the olive oil to the Suya spice rub and combine to make a paste.

Place chicken breasts on a cutting board. Cover with plastic wrap, parchment paper, or place in plastic zip lock bags. Gently pound the breasts with a meat mallet to flatten them. Alternatively, you can use a rolling pin to flatten.

Place chicken in a medium bowl and then top with the suya paste. Make sure the chicken pieces are all well covered.

Let sit overnight or at least an hour.

Mix together the mayo and the salsa macha in a small bowl. Set aside.

Fire up your outdoor grill for direct high heat grilling otherwise heat indoor grill pan on medium heat. Fold a paper towel or napkin and douse with olive oil. Use paper towel to wipe down the hot grill grates.

Place the suya paste covered chicken breasts on the grill. Grill chicken ro 4-5 minutes per side.