In a large bowl, whisk together 3 tablespoons of coconut milk, 1 tablespoon each of soy sauce, fish sauce, and brown sugar, along with 1 teaspoon each of ground turmeric, coriander, and cumin, plus 2 minced garlic cloves, 1 teaspoon of grated ginger, 1 tablespoon of vegetable oil, the juice of 0.5 lime, and a pinch of salt and pepper.

Add 1.5 lbs of boneless skinless chicken thighs or breasts into the marinade, tossing to coat. Cover and refrigerate for at least 1 hour.

If using bamboo skewers, soak them in warm water for about 30 minutes.

In a blender, combine 0.5 cup of creamy peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of red curry paste, 1 tablespoon of brown sugar, 1 teaspoon of rice vinegar, and 0.5 cup of coconut milk. Stir in 0.25 cup of warm water until smooth.

Thread marinated chicken onto the soaked skewers, leaving space between pieces.

Preheat grill or grill pan to medium-high heat. Lightly oil the surface and cook chicken skewers for 3–4 minutes on each side until charred and cooked through, reaching 165°F.

Serve grilled chicken on a plate with Thai Peanut Sauce, sprinkling with crushed peanuts and fresh cilantro.