In a large bowl, combine soy sauce, fish sauce, lime juice, brown sugar, and ground chili paste. Whisk until the brown sugar fully dissolves.

To your marinade, add fresh cilantro, minced garlic, and ginger, stirring until well-integrated.

Add chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours, or overnight.

In a separate bowl, whisk together creamy peanut butter and coconut milk until you achieve a smooth consistency.

Preheat your grill to medium-high heat, about 400°F. Ensure the grates are clean and lightly oiled.

Once marinated, thread the chicken thighs onto skewers, leaving space between each piece.

Place the skewers on the preheated grill, cooking for 5-7 minutes per side, until charred and the chicken reaches 165°F.

In the last few minutes of grilling, brush the skewers with peanut sauce to caramelize the flavor.

Once cooked, let the skewers rest for about 2 minutes before serving with extra peanut sauce.