Combine chicken thighs, olive oil, garlic, ginger paste, soy sauce, curry powder, turmeric, coriander, chili powder, coconut milk, salt, pepper, brown sugar, and red pepper flakes in a large bowl. Mix well and refrigerate for at least 30 minutes.

Preheat a cast-iron skillet over medium-high heat for about 5 minutes. Lightly coat with oil.

Thread marinated chicken onto skewers. Place skewers in the skillet and cook for 5-6 minutes on each side until golden brown.

Reduce heat to medium-low and cook an additional 1-2 minutes until internal temperature reaches 165°F. Remove and let rest.

Garnish chicken with chopped cilantro, lime juice, and peanuts.

Prepare a base of rice or rice noodles according to package instructions.

Arrange grilled chicken skewers on top and add fresh vegetables such as sliced cabbage, cucumber, and shredded carrots.