Add creamy peanut butter, unsweetened coconut milk, fresh lime juice, soy sauce, brown sugar, ground ginger, minced fresh garlic, and crushed red pepper flakes to medium bowl. Whisk ingredients together vigorously until fully combined.

Transfer 1 cup of prepared peanut sauce to small bowl. Cover bowl with lid or plastic wrap, then place bowl in refrigerator. Save remaining sauce to use as marinade for chicken.

15 minutes prior to serving, remove bowl from refrigerator and let sauce come to room temperature.

Place bite-sized chunks of boneless skinless chicken thighs in baking dish.

Pour remaining prepared peanut sauce over chicken, then toss or stir chicken until fully coated in peanut sauce.

Cover dish with plastic wrap and refrigerate at least 1 hour and no more than 8 hours. Toss or stir chicken again at least once while marinating.

Preheat broiler to high. When preheated, place baking sheet with chicken under broiler. Broil chicken for 6 minutes or until internal temperature reaches 160° Fahrenheit.

While chicken cooks, remove refrigerated sauce from fridge and bring to room temperature.

When chicken reaches 160° Fahrenheit, carefully remove skewers from under broiler and let rest for 5 minutes before serving.

Preheat grill to medium-high heat, approximately 375° to 450° Fahrenheit. Lightly spray grill grate with cooking spray if desired.

Place chicken skewers directly on grill grates, over indirect heat. Grill chicken for 6 minutes, then flip chicken and grill another 6 to 10 minutes. Chicken is ready when internal temperature reaches 160° Fahrenheit.

When chicken is ready, carefully remove skewers from grill and let rest for 5 minutes before serving.

Transfer chicken to serving plates. Serve chicken with cooked rice and prepared peanut sauce. Garnish dish with lime wedges, whole or chopped peanuts, chopped green onions, and chopped cilantro if desired.