In a large bowl, combine the coconut milk, creamy peanut butter, low-sodium soy sauce, fresh lime juice, minced garlic, and grated ginger. Blend until smooth and well incorporated.

Cut the boneless chicken thighs into bite-sized pieces. Coat them in the luscious marinade, ensuring every piece is well-covered. Cover the bowl and refrigerate for at least 1 hour or overnight for deeper flavor.

Preheat your grill to medium-high heat, or if opting for the oven, set it to 400°F (200°C). This ensures your skewers will cook evenly and get that perfect sear.

Thread the marinated chicken pieces onto your soaked skewers, leaving some space between each piece for even cooking.

Grill or bake the skewers for about 10-12 minutes on each side, or until the chicken is cooked through, and the exterior is golden brown and slightly charred.

For a delightful dipping sauce, mix the remaining peanut butter with a splash of coconut milk and a bit of lime juice until smooth and creamy.