In a large mixing bowl, whisk together olive oil, minced garlic, ginger paste, low-sodium soy sauce, yellow curry powder, ground turmeric, ground coriander, chili powder, coconut milk, salt, black pepper, and brown sugar. Add the chicken thighs, stirring well to coat them in the marinade. Cover the bowl and refrigerate for at least 30 minutes.

Soak wooden skewers in water for at least 15 minutes to prevent burning. Thread the marinated chicken thighs onto the soaked skewers, ensuring they are spaced for even cooking.

Heat a cast-iron skillet over medium-high heat and add a splash of oil. Cook the chicken skewers for 5-6 minutes per side until golden brown, reducing heat to medium-low to cook for another 1-2 minutes until the internal temperature reaches 165°F.

In a large bowl, layer your choice of base—either rice or noodles. Add chopped fresh vegetables like cabbage, cucumber, and carrots over the base, followed by the grilled chicken skewers.

Drizzle your preferred sauce over the assembled bowls and top with fresh cilantro, a squeeze of lime juice, and a sprinkle of chopped peanuts. Serve immediately.