Begin by combining boneless, skinless chicken thighs with olive oil, minced garlic, ginger paste, low-sodium soy sauce, and the various spices including curry powder and turmeric in a large mixing bowl. Stir in coconut milk, salt, pepper, and sweetener until well-coated. Cover the bowl and refrigerate the marinated chicken for at least 30 minutes.

While the chicken marinates, soak wooden skewers in water for about 15 minutes to prevent burning during cooking. After marinating, thread the chicken pieces onto the skewers, ensuring they are evenly spaced for proper cooking.

Heat a cast-iron skillet or grill over medium-high heat, adding a drizzle of oil once hot. Carefully place the chicken skewers into the skillet and cook for 5-6 minutes on each side until they are golden brown. To ensure full doneness, reduce the heat and cook for an additional 1-2 minutes, checking that the interior reaches a safe temperature of 165°F.

Prepare your serving bowls by starting with a base of rice or noodles. Layer on a colorful mixture of shredded cabbage, sliced cucumbers, julienned carrots, and fresh herbs. Place the grilled chicken skewers on top.

Finish your bowls with a drizzle of your favorite sauce, such as a peanut dressing or a tangy vinaigrette. Top with chopped peanuts, fresh cilantro, and a squeeze of lime juice.