Whisk together coconut milk, soy sauce, red curry paste, fish sauce, brown sugar, minced garlic, curry powder, salt, and white pepper in a medium bowl. Add your chicken strips, ensuring they are well-coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.

In a medium saucepan over medium heat, combine peanut butter, coconut milk, brown sugar, red curry paste, soy sauce, fish sauce, and lime juice. Whisk until smooth and simmer gently for about 5 minutes.

Soak wooden skewers in water for 30 minutes. Thread the marinated chicken onto the skewers, leaving space between pieces for even cooking.

Preheat grill or grilling pan. Cook skewers for 3-4 minutes on each side until cooked through and charred.

Transfer skewers to a serving platter. Serve warm with peanut sauce and garnish with chopped peanuts, sliced red chilis, cilantro, and lime wedges.