Slice the chicken breasts into long thin slices and set aside.
In a medium bowl, combine the curry powder, turmeric, cumin, brown sugar, ginger, peanut butter, Sriracha, garlic, soy sauce, lime juice and zest, fish sauce and coconut milk, whisking everything together until combined.
Add the chicken pieces to the marinade and place in a fridge-safe container (or cover the bowl), and let sit in the fridge for one to four hours.
While the chicken is marinating, if you're using wooden skewers soak them in water for about 30 minutes. This will prevent the skewers from burning during cooking.
You can also prepare the dipping sauce while the chicken is marinating. Simply whisk together the soy sauce, rice vinegar, red pepper flakes, brown sugar, ginger, sesame oil, peanut butter and coconut cream in a small bowl until smooth and creamy. Set aside at room temperature while you cook the chicken.
Weave the chicken pieces onto the soaked skewers (or metal ones, if you have them), making about 8 skewers in total.
Grill the chicken skewers for about 7-8 minutes per side on an indoor grill on medium-high heat (or in a large cast iron frying pan, or on a pancake griddle) until completely cooked through. Chicken should reach an internal temperature of 165 Fahrenheit (75 Celsius) when it's safe to eat, so be sure to test it with an instant-read meat thermometer.
Serve the chicken skewers immediately with the peanut sauce for dipping, either as an appetizer or as a main dish alongside some rice and steamed veggies. Garnish with chopped peanuts and fresh cilantro, if desired.