1. Soak the skewers in water to avoid burning during the grilling process.

2. In a shallow baking dish or zip-top bag, mix together the coconut milk, chopped garlic, grated ginger, maple syrup, curry powder, and tamari. Add the chicken, tossing to coat. Marinate in the fridge for 30-60 minutes.

3. Make the peanut sauce by whisking together the peanut butter, chopped garlic, maple syrup, tamari, vinegar, and warm water in a medium bowl. If the sauce is too thick or seizes up, add additional warm water. Taste and add additional tamari if you prefer a saltier sauce, maple syrup if you like it sweeter, or vinegar if you prefer it tangier.

4. Remove the chicken from the marinade, discarding any extra. Remove the bamboo skewers from the water. Thread two pieces of chicken onto each skewer.

5. Heat an outdoor grill or indoor grill pan to medium heat. Grill the chicken for 6 minutes, then flip and grill about 6 additional minutes until internal temperature of thickest part of chicken reaches 165°F. Always use a meat thermometer to determine the temperature.

6. Serve the skewers warm, with the peanut sauce alongside for dipping.