If using bamboo skewers, soak at least 16-20 skewers in water for a minimum of 30 minutes to prevent them from burning on the grill.

Slice the chicken thighs against the grain into long, thin strips, about 1-inch wide and 1/4-inch thick.

In a large mixing bowl, whisk together all the marinade ingredients: coconut milk, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, minced lemongrass, turmeric, coriander, and cumin until well combined.

Add the chicken strips to the marinade and toss thoroughly to ensure every piece is completely coated. Cover the bowl and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.

While the chicken marinates, prepare the peanut sauce. In a small saucepan, combine all sauce ingredients: peanut butter, coconut milk, water, soy sauce, lime juice, brown sugar, red curry paste, and minced garlic.

Place the saucepan over medium-low heat. Whisk constantly until the sauce is smooth, creamy, and gently heated through. Do not allow it to boil. If the sauce is too thick, whisk in more water, a tablespoon at a time, until it reaches your desired consistency. Taste and adjust seasoning if needed. Set aside (the sauce will thicken as it cools).

Preheat your grill or grill pan to medium-high heat (around 400°F or 200°C). Lightly oil the grates to prevent sticking.

Remove chicken from the marinade and thread the strips onto the soaked skewers, weaving them back and forth accordion-style. Reserve any leftover marinade for basting.

Place the skewers on the hot grill. Cook for 3-5 minutes per side, turning occasionally. Baste with the leftover marinade during the first few minutes of cooking. The satay is done when the chicken is cooked through, opaque, and has nice char marks. The internal temperature should reach 165°F (74°C).

Remove the chicken satay from the grill and let it rest for a couple of minutes. Serve immediately with the warm peanut sauce and optional garnishes like chopped peanuts, fresh cilantro, and lime wedges.