Start by cutting the chicken thighs into thin strips or bite-sized pieces for quick and even cooking. Place the chicken in a bowl and set it aside.

In a separate bowl, whisk together soy sauce, brown sugar, coconut milk, curry powder, minced garlic, and lime juice until well combined. Pour this mixture over the chicken pieces, ensuring they are thoroughly coated. Cover and refrigerate for at least 30 minutes to let the flavors soak in.

If you're using bamboo skewers, soak them in water for at least 15 minutes to prevent them from burning during cooking.

In a small saucepan over medium heat, add peanut butter, soy sauce, lime juice, honey, minced garlic, and coconut milk. Stir constantly until the mixture is smooth and heated through, about 3-5 minutes. For a bit of heat, consider adding chili paste to taste at this point.

Remove the marinated chicken from the refrigerator. Thread the chicken pieces onto the prepared skewers, leaving small gaps between each piece.

Heat your grill to medium-high heat or preheat your oven to broil. Make sure the grill grates are clean and lightly oiled to prevent sticking.

Place the skewers on the grill and cook for about 4-5 minutes on each side, or until the chicken is fully cooked and has a delicious char.

Once cooked, carefully remove the skewers from the grill or oven and let them rest for a few minutes.

For an extra touch of flavor, sprinkle the skewers with sesame seeds or chopped cilantro before serving. Serve them with the creamy peanut sauce for dipping.