**If using wooden skewers, allow them to soak in water for 2-3 hours.
Combine the coconut milk, salt, sugar, and curry powder, Whisk to combine, add in the cubed chicken thighs. Marinade for at least 2 hours or up to 24 hours.
After chicken has been marinated, thread onto the skewers, I use metal skewers. Thread 4-5 pieces of chicken on each skewer until all the chicken has been used. Heat the olive oil over medium-high heat. Cook 3-4 skewers of chicken at a time, until all the chicken has been cooked, Set aside.
In a small saucepan combine the peanut butter, soy sauce, rice wine vinegar, sugar, minced garlic, minced ginger, and water. Stir to combine, heat over medium heat.
Transfer the peanut sauce to a bowl. Lay the skewered chicken on a serving platter and serve with cooked rice. Top with chopped peanuts and chopped cilantro as a garnish.