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Cut the chicken thighs into pieces and set them aside.
In a medium-sized bowl whisk together the coconut milk, soy sauce, sugar, ginger, garlic, turmeric, curry powder, juice of one lime, and salt and pepper. Stir in the peanuts.
Add the chicken pieces and marinate for 3 hours or overnight.
Thread the chicken onto the skewers and grill 8-10 minutes turning once until the chicken reaches 165 degrees and is no longer pink. Garnish with chopped cilantro and peanuts if desired.
Serve with peanut sauce.