COOK IT.
Combine the brown sugar, curry powder, peanut butter, soy sauce, lime juice, garlic and crushed chilies in a shallow dish, or in a heavy-duty resealable bag. Marinate strips of chicken for 2 hours or overnight. Meanwhile, soak wooden skewers in water to prevent burning at the time of cooking.
Thread the chicken pieces on the skewers in a serpentine pattern.
To make the peanut sauce, combine the peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic, and cayenne pepper in a saucepan over moderate heat (on the sideburner), and cook until the sauce is as thick as heavy cream, about 15 minutes. Purée briefly in a blender or a food processor. Add the chicken stock and cream and blend again until smooth. Reserve, and bring to room temperature before serving.
Preheat barbecue on HIGH and brush grids with vegetable oil to prevent sticking. Place chicken skewers on the grill and reduce heat to MEDIUM. Cook, turning several times and basting with the marinade, for 6 – 8 minutes or until no longer pink on the inside. Sprinkle with chopped cilantro leaves. Serve with room temperature peanut sauce.