In a large bowl, combine boneless, skinless chicken thighs with olive oil, fresh garlic, ginger paste, low-sodium soy sauce, yellow curry powder, ground turmeric, ground coriander, chili powder, coconut milk, salt, ground black pepper, brown sugar, and red pepper flakes. Mix thoroughly and refrigerate for at least 30 minutes.

Soak wooden skewers in water for about 15 minutes. Thread marinated chicken onto skewers, leaving space between pieces.

Heat a cast-iron skillet over medium-high heat. Add oil and cook skewers for 5-6 minutes on each side until golden brown and cooked through.

Assemble chicken satay bowls with a base of jasmine rice or rice noodles. Layer with sliced cucumbers, shredded cabbage, and julienned carrots. Top with grilled chicken.

Garnish with peanut sauce, chopped peanuts, lime juice, and cilantro or mint. Serve immediately.