1. In a large bowl, combine soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, ground turmeric, and lime juice. Stir well to create the marinade.
2. Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least one hour, or overnight for deeper flavor.
3. While the chicken marinates, prepare the peanut sauce. In a small saucepan over low heat, combine peanut butter, coconut milk, hoisin sauce, rice vinegar, and chili flakes. Stir continuously until smooth and warmed through. Set aside.
4. Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken pieces onto the skewers.
5. Grill the skewers for 5-7 minutes on each side, or until the chicken is cooked through and has a nice charred appearance.
6. Serve the skewers hot with a generous drizzle of peanut sauce, or serve the sauce on the side for dipping.

One tip from my kitchen: if you find yourself short on time, a quick 15-minute marinade still imparts wonderful flavor. However, letting the chicken soak overnight truly enriches the taste, making it worth the wait.