In a mixing bowl, whisk together coconut milk, red curry paste, fish sauce, brown sugar, minced garlic, grated ginger, lime juice, and chopped cilantro until smooth.

Cut the chicken thighs into 1 to 1.5-inch pieces and coat them thoroughly in the marinade. Refrigerate for at least 1 hour, preferably overnight.

Soak wooden skewers in water for 30 minutes. Thread the marinated chicken pieces onto the skewers with space between each piece.

Preheat grill to medium-high heat (around 400°F). Brush grates with sesame oil, then grill the skewers for about 5-7 minutes on each side.

In a small bowl, mix extra lime juice, a splash of fish sauce, and additional chopped cilantro for a dipping sauce.

Allow the skewers to rest for a few moments before serving with the dipping sauce and garnish with extra cilantro.