Whisk together coconut milk, soy sauce, honey, curry powder, garlic, ground ginger, turmeric, salt, and pepper in a mixing bowl.
Add the chicken strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
Preheat your grill or grill pan to medium-high heat.
Thread the marinated chicken strips onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before using them to prevent burning.
Grill the chicken skewers on each side for 2-3 minutes until fully cooked and slightly charred.
While the chicken cooks, toast the chopped peanuts in a dry pan over medium heat until fragrant. Set aside.
Once cooked, transfer the chicken skewers to a serving plate, sprinkle with the toasted peanuts, and garnish with fresh cilantro.
Serve immediately with lime wedges and your favorite peanut sauce for dipping.