Soak 12–16 wooden skewers in cold water for at least 30 minutes (or up to 2 hours) to prevent them from burning on the grill.

In a mixing bowl, whisk together the 3 tbsp coconut milk, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, 1 tbsp vegetable oil, 2 tsp ground turmeric, 1 tsp ground coriander, 1 tsp ground cumin, minced stalks lemongrass tender inner part only, 3 cloves garlic minced, and 1 tsp fresh ginger grated until well combined.

Add the 1 ½ lb boneless skinless chicken thighs cut into 1-inch wide strips strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

In a saucepan over medium-low heat, combine the ¾ cup creamy peanut butter, 3 tbsp coconut milk, 2 tbsp soy sauce, 2 tbsp fresh lime juice, 1 tbsp brown sugar, 1 tbsp fish sauce, 1 tsp sriracha or more, and 3 cloves garlic minced. Whisk together and cook, stirring frequently, for 3–4 minutes until smooth and slightly thickened.

Add warm ¼ cup water warm a tablespoon at a time until the sauce reaches a pourable, dipping consistency. Taste and adjust seasoning — add more 2 tbsp fresh lime juice for tang, 1 tsp sriracha or more for heat, or 1 tbsp brown sugar for sweetness. Remove from heat and set aside.

When ready to cook, preheat your grill or grill pan to medium-high heat (around 400°F). Lightly oil the grates.

Thread the marinated 1 ½ lb boneless skinless chicken thighs cut into 1-inch wide strips strips lengthwise onto the soaked skewers, weaving the bamboo skewer through the meat so it lies flat.

Grill the skewers for 3–4 minutes per side, until the 1 ½ lb boneless skinless chicken thighs cut into 1-inch wide strips is cooked through, nicely charred, and registers 165°F on an meat thermometer. Do not overcrowd the grill — work in batches if needed.

Transfer the skewers to a serving platter. Gently rewarm the peanut sauce over low heat if it has thickened, thinning with a splash of water warm as needed. Garnish the skewers with chopped roasted peanuts roughly chopped and 2 tbsp fresh cilantro roughly chopped, and serve with 1 whole lime cut into wedges wedges, ½ whole English cucumber sliced into rounds slices, and peanut sauce on the side.