1-First, cut eight chicken thighs into long strips for even marinating and cooking.

2-In a bowl, mix together 1 1/4 cups light coconut milk, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons light brown sugar, 1/2 teaspoon garlic powder, a pinch of cayenne pepper, 1 tablespoon curry powder, 2 tablespoons light soy sauce, 1/4 teaspoon minced fresh ginger, zest of 1 small lime, and juice of 1/2 small lime to create the marinade.

3-Add the chicken strips to the marinade, ensuring they are fully coated, then cover and refrigerate for 1 to 2 hours.

4-Soak bamboo skewers in water for 10 minutes to prevent them from burning.

5-Thread the marinated chicken strips onto the skewers.

6-Grill the skewers over medium-high heat, turning often and brushing with reserved marinade until thoroughly cooked.

7-For the coconut rice, substitute water with additional light coconut milk and cook using your preferred method, like a rice cooker or stovetop.

8-Finish by garnishing with chopped cilantro and serve alongside the rice.

9-If grilling isn’t an option, bake at 350°F for about 20 minutes until done. For more ideas on quick chicken dishes, check out this easy chicken spaghetti recipe for a tasty alternative.