Begin by cutting 1 pound of boneless chicken thighs or breasts into 1-inch strips, ensuring even sizes for uniform cooking. Place the chicken in a large mixing bowl, ready to absorb all the vibrant flavors from the marinade.

In a separate bowl, mix together soy sauce, brown sugar, coconut milk, curry powder, minced garlic, and fresh lime juice. Pour this mouthwatering marinade over the chicken, coating each piece thoroughly. Cover and refrigerate for at least 30 minutes.

While the chicken marinates, soak bamboo skewers in water for at least 15 minutes to keep them from burning on the grill. Preheat your grill to medium-high heat.

In a saucepan over medium heat, combine creamy peanut butter, soy sauce, lime juice, honey, minced garlic, and a splash of coconut milk. Stir continuously for 5 to 7 minutes until smooth and creamy. Adjust the spice level by adding chili paste.

Remove the marinated chicken from the fridge and thread the pieces onto the soaked bamboo skewers, leaving a little space between each piece.

Place the assembled chicken skewers on the preheated grill, cooking for 4 to 5 minutes on each side. Ensure the internal temperature reaches 165°F.

Once grilled to perfection, remove the skewers from the grill and let them rest for a couple of minutes. Serve hot with the creamy peanut sauce.

Consider garnishing with a sprinkle of sesame seeds or freshly chopped cilantro for an appealing touch.