In a medium-sized mixing bowl, combine the peanut butter with 1/2 c. hot water, chili sauce, soy sauce, peanut oil, vinegar, garlic, ginger and cayenne, stirring together until well blended. Lightly oil the bottom of a 9 by 13 inch baking dish. Cover the bottom of the prepared baking dish with a thin layer of sauce. Add the chicken and pour on the rest of the peanut-ginger sauce. In a preheated 375-degree oven, bake the chicken, uncovered, for 35 to 40 minutes or until fork-tender, basting often with the peanut-ginger sauce in the pan. (If sauce gets too thick, stir in a little hot water.) While chicken is baking prepare the cucumber salsa. To serve, arrange chicken on large platter. Spoon remaining sauce over chicken. Garnish with sprigs of fresh cilantro and parsley. Pass cucumber salsa separately.