In a large bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, turmeric powder, coriander powder, cumin powder, red pepper flakes, and vegetable oil until smooth.

Coat the chicken thighs with the marinade, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight.

In a medium saucepan over medium heat, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, fish sauce, minced garlic, and grated ginger. Stir until smooth and heated through.

Remove the marinated chicken from the refrigerator and thread onto pre-soaked skewers.

Preheat grill to medium heat. Cook skewers for 3-4 minutes on each side until cooked through.

Arrange cooked skewers on a platter with peanut sauce on the side for dipping, garnished with chopped peanuts, cilantro, and lime wedges.