In a blender, combine soy sauce, garlic, ginger, lemongrass, turmeric, curry powder, black pepper, and light brown sugar. Blend until smooth, taking about 1-2 minutes. Reserve ⅓ cup of this marinade for the peanut dipping sauce, and transfer the remaining marinade to a bowl for marinating the chicken thighs.

Add boneless, skinless chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.

After marinating, take soaked bamboo skewers and thread the chicken thighs onto them, aiming for 5 to 6 pieces per skewer.

Preheat your grill or grill pan over medium-high heat. Once hot, place the chicken skewers on the grill, cooking for about 4 minutes on each side.

In a blender, add the reserved marinade along with dry roasted peanuts and Thai chiles. Blend until smooth and creamy.

Arrange the grilled chicken skewers on a platter, and drizzle or dollop the creamy peanut sauce generously on top. Garnish with crushed peanuts, cilantro leaves, and green onions.