Combine soy sauce, lemon juice, olive oil, garlic, ginger, coriander, cumin, turmeric, and brown sugar in a bowl—whisk until the brown sugar dissolves completely. This marinade becomes the flavor foundation, so don't rush the whisking step because those spices need to distribute evenly for every piece of meat to taste the same.

Add the chicken breast pieces to the marinade and stir until every piece gets coated. Let this sit in the refrigerator for at least two hours, though I often prepare this the morning of the party so flavors really settle into the meat by grilling time.

While the chicken marinates, prepare the peanut sauce by whisking coconut milk, peanut butter, lime juice, honey, and chili flakes in a separate bowl. The sauce should reach a consistency that coats a spoon without being completely thick—if it seems too heavy, add a tablespoon of water and whisk again until the texture feels right.

Remove the chicken from the refrigerator thirty minutes before you plan to grill—room temperature meat cooks more evenly than cold meat fresh from the fridge. Thread the pieces onto your soaked skewers, leaving just a tiny bit of space between each piece so heat can circulate and create those charred edges everyone remembers.

Heat your grill to medium-high heat and brush the grates with oil to prevent sticking. Place the skewers on the grill and cook for four to five minutes per side, rotating once halfway through, until the exterior develops light char marks and the internal temperature reaches 165°F on a meat thermometer.

Transfer the cooked skewers to a serving platter and let them rest for three minutes—this pause lets the juices redistribute instead of running out onto the plate when someone bites in. Drizzle the peanut sauce across the top or serve it alongside in a small bowl so people can control how much they want.