In a large mixing bowl, combine boneless, skinless chicken breasts with soy sauce, coconut milk, minced garlic, lime juice, brown sugar, and a pinch of pepper. Cover and refrigerate for at least 1 hour.

Soak wooden skewers in water for 30 minutes to prevent burning. Drain before use.

Cut marinated chicken into 1-2 inch pieces and thread onto pre-soaked skewers.

Preheat your grill to medium-high heat (about 400°F or 200°C) and clean the grill grates.

Grill chicken skewers for 5-7 minutes on each side until golden-brown and internal temperature reaches 165°F (75°C).

In a medium bowl, whisk together peanut butter and coconut milk until smooth, then add Sriracha to taste.

Remove grilled skewers from the grill, drizzle with peanut sauce, and garnish with chopped peanuts or fresh cilantro before serving.