In a large bowl, mix together boneless, skinless chicken thighs, olive oil, minced garlic, ginger paste, low-sodium soy sauce, yellow curry powder, ground turmeric, ground coriander, chili powder, coconut milk, salt, and brown sugar. Ensure the chicken is fully coated in the marinade. Cover and refrigerate for at least 30 minutes; for stronger flavors, marinate overnight if possible.

While the chicken marinates, soak wooden skewers in water for about 20 minutes to prevent burning during cooking. After soaking, thread the marinated chicken onto the skewers, placing pieces closely to ensure even cooking. Arrange the skewers on a plate and set aside as you prep the cooking area.

Heat a cast-iron skillet over medium-high heat and add a drizzle of olive oil. Once the oil is shimmering, carefully place the skewers in the hot skillet, searing for about 5-6 minutes on each side until they achieve a golden-brown color and reach an internal temperature of 165°F. Reduce the heat for the last 1-2 minutes to ensure thorough cooking.

Prepare your base by choosing either rice, rice noodles, or a bed of fresh lettuce. Layer the base with a vibrant mix of fresh vegetables like bell peppers, carrots, and cucumbers. Once the chicken is done cooking, remove it from the skewers by slicing it off, and arrange the tender pieces atop the vegetable bed.

To finish your Chicken Satay – Spring Roll Bowls, sprinkle with freshly chopped cilantro and a squeeze of lime juice. Add chopped peanuts for a crunchy texture and drizzle with your favorite dipping sauce or a simple tamari-lime vinaigrette to enhance the flavors. Serve immediately for a refreshing meal experience.