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Combine coconut milk, lime juice, curry paste, curry powder, ginger paste, garlic powder, cayenne, and a couple large pinches of salt and pepper in a shallow bowl.
Add chicken to the marinade and gently toss to coat until chicken is covered.
Marinate in the fridge for 1 hour.
Heat a large cast iron griddle pan or grill to medium heat.
Thread marinated chicken onto wooden skewers.
Cook on the grill pan in batches, for about 3-5 minutes per side or until the chicken is cooked through and a dark golden brown crust has formed on the outside.
Serve with peanut sauce for dipping or drizzle with peanut sauce. Garnish with fresh chopped peanuts, cilantro, and thinly sliced green onions. Enjoy!