Soak the Skewers - If using wooden skewers, soak them in cool water for at least 15 minutes before grilling.
Prepare the Chicken - Slice each chicken breast with the grain to yield long strips, about ¾ to 1-inch thick. Each breast should produce about 4 pieces, 8 total.
Make the Marinade - In a medium bowl, whisk together coconut milk, honey, lime juice, olive oil, curry powder, fish sauce, garlic, salt, and pepper.
Marinate the Meat - Add the chicken to the marinade and turn to evenly coat. Cover and refrigerate. Marinate for at least 15 minutes and up to 1 hour.
Skewer the Chicken - Thread one piece of chicken on each skewer. Cover and refrigerate until ready to grill.
Grill the Skewers - Heat the grill or grill pan over medium heat. Add some olive oil to a folded piece of paper towel, and carefully grease the grates. Once hot, add the marinated chicken skewers. Cook until no longer pink and the internal temperature reaches between 160 to165°F (71 to 74ºC), about 4 to 5 minutes per side, depending on the thickness. Transfer to a clean serving plate.
Make the Peanut Sauce - In a blender, add peanut butter, coconut milk, honey, lime juice, soy sauce, garlic, ginger, and sriracha. Puree until smooth, about 30 to 60 seconds. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.Alternatively, whisk in a medium bowl until combined.
To Serve - Sprinkle chopped peanuts on top of the sauce right before serving.
Recipe Yield: 8 Skewers
Storing: Store chicken and sauce in an air-tight container for up to 5 days.
Reheating: Cover and reheat the chicken in the microwave on high heat in 15 to 30-second increments until hot.
Make it Gluten-Free: Use tamari or coconut aminos instead of soy sauce. Purchase gluten-free fish sauce.