Make evenly sized squares or rectangles from the thighs, coat them with curry powder, garlic powder, white pepper, and salt, then toss in a bowl with the lime juice, fish sauce, and gluten-free soy sauce and marinate for at least 10–15 minutes in the refrigerator. Every piece should carry a moist, even coating of seasoning.

Process the fresh garlic, ginger, peanut butter, coconut milk, sweetener, sauce soy sauce, lime juice or vinegar, and water in a blender or food processor, or gently soften the peanut butter in a microwave or over hot water before whisking in those ingredients. Aim for a cohesive, spoonable sauce with restrained sweetness, adjusting the sweetener, lime, or salt or fish sauce as needed.

Load the marinated chicken onto metal skewers or bamboo skewers soaked in cold water for 5 minutes. Keep the pieces evenly distributed rather than compressed into a thick bundle.

Set a grill pan or cast-iron skillet over medium-high heat and distribute the cooking oil across its surface. The oil should look fluid and lightly shimmering before the chicken goes in.

Sear the skewers for 4–5 minutes per side, checking that the chicken cooks through before removing it. Look for golden-brown edges and a fragrant curry-garlic aroma, but do not treat browning alone as proof of doneness.

Transfer the finished skewers to a platter alongside the peanut sauce and finish with chopped peanuts, red chili, cilantro, and lime wedges. Add the optional cucumber salad or ribbons for a cool, crisp contrast.