In a mixing bowl, combine the chicken thighs with olive oil, garlic, ginger paste, soy sauce, and spices like curry powder, turmeric, coriander, and chili powder. Pour in coconut milk, then season with salt, pepper, and brown sugar or honey. Toss well to coat the chicken evenly, cover, and marinate in the refrigerator for at least 30 minutes.

While the chicken marinates, soak wooden skewers in warm water for about 20 minutes. Preheat your grill or cast-iron skillet over medium-high heat. Thread the marinated chicken onto the soaked skewers, aiming for 5-6 pieces per skewer.

Drizzle a little oil in your heated skillet or on the grill grates. Cook the chicken skewers for 5-6 minutes per side until golden. Reduce heat to low and cook an additional 1-2 minutes until internal temperature is 165°F.

Prepare your bowls by laying a base of rice, noodles, or fresh greens. Once skewers are ready, place them atop the base and add vegetables like shredded cabbage, sliced cucumbers, and julienned carrots.

Before serving, drizzle sauce over the bowls and finish with cilantro, lime juice, and chopped peanuts. Enjoy!