In a large mixing bowl, combine the boneless, skinless chicken thighs with olive oil, minced garlic, ginger paste, and low-sodium soy sauce. Stir in yellow curry powder, ground turmeric, ground coriander, chili powder, and coconut milk for a flavorful marinade. Add salt, black pepper, and brown sugar. Marinate for at least 30 minutes.

Soak wooden skewers in water for about 15 minutes. Thread 5 to 6 pieces of marinated chicken onto each skewer.

Heat a cast-iron skillet over medium-high heat and add olive oil. Sear the chicken skewers for 5 to 6 minutes on each side until golden brown and cooked through.

Remove the skewers and let them rest. Prepare bowls with rice or rice noodles and layer with shredded vegetables.

Slide the cooked Chicken Satay off the skewers and place atop the base. Garnish with cilantro, lime juice, and chopped peanuts.