Cut the chicken into thin strips and combine with coconut milk, soy sauce, fish sauce, lime juice, brown sugar, curry powder, turmeric, garlic, ginger, and red chili flakes in a bowl.

Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.

Thread the marinated chicken onto the pre-soaked bamboo skewers.

Grill or pan-fry the chicken satay over medium-high heat for 2-3 minutes per side, until cooked through and lightly charred.

Whisk together peanut butter, coconut milk, soy sauce, lime juice, honey, rice vinegar, ginger, garlic, sesame oil, and red chili flakes in a small saucepan.

Heat the sauce over low heat, stirring continuously until warmed through and smooth.

Serve the cooked chicken satay immediately with the warm peanut sauce for dipping.