Chicken Satay Skewers with Peanut Sauce

If using wooden skewers, soak them in water for at least 30 minutes so they do not burn on the grill.
In a large bowl, whisk together the soy sauce, brown sugar, fish sauce, vegetable oil, curry powder, and garlic.
Add the chicken strips and toss to coat thoroughly, then cover and marinate in the refrigerator for at least 2 hours, or up to overnight for deeper flavor.
Thread the marinated chicken strips onto the soaked skewers, weaving them so they lay relatively flat for even cooking.
Meanwhile, make the peanut sauce by whisking together the peanut butter, coconut milk, lime juice, soy sauce, sriracha, and brown sugar in a small saucepan.
Warm the peanut sauce over low heat, stirring constantly, for 3 to 4 minutes until smooth and slightly thickened; if too thick, thin with a splash of water.
Preheat a grill or grill pan over medium-high heat until hot, and lightly oil the grates.
Lay the skewers on the grill and cook for 3 to 4 minutes per side, turning once, until deeply charred in spots and the chicken is opaque throughout.
Check doneness by cutting into the thickest piece; it should reach 165F with no pink remaining, and the outside should have visible char marks.
Remove the skewers from the grill and let rest for 2 to 3 minutes before serving.
Serve the skewers hot with the warm peanut sauce for dipping, alongside lime wedges and sliced cucumber if desired.