Soak Skewers: if using, soak skewers in a large bowl of water for at least 20 minutes. (see note about not using skewers)
Prepare Marinade: While the skewers soak, in a large bowl or resealable container, add all of the marinade ingredients: peanutbutter, curry paste, turmeric, lime zest, juice from half the lime, tamari, fish sauce, maple syrup, garlic, ginger, 1 tbsp oil. Whisk to make a thick paste.
Marinate Chicken: Add chicken to the marinade mixture. Season with salt and pepper. Stir to coat. Cover and refridgerate for 15-20 minutes, or overnight.
Skewer Chicken: when chicken is finished marinating to your liking, thread chicken onto skewers.
Grill Chicken: Preheat the grill to medium-high heat. Grease the grill. Grill the chicken skewers for 10-15 minutes, turning them occasionally as they get colour. If they blacken too quickly, turn the heat down.
Serve: Serve chicken with fresh basil or cilantro scattered over top. Garnish the plate with remaining lime wedges and crushed peanuts or cashews. I love these Thai Turmeric Chicken Skewers with a quick curry peanut sauce over top, served on coconut rice with some grilled vegetables.