In a large bowl, whisk together olive oil, minced garlic, ginger paste, low-sodium soy sauce, yellow curry powder, ground turmeric, ground coriander, chili powder, coconut milk, salt, pepper, and brown sugar. Add the boneless, skinless chicken thighs and ensure they are well-coated in the marinade. Cover and let marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.

While the chicken marinates, soak wooden skewers in water for about 30 minutes to prevent burning during cooking. Once marinated, thread the chicken thighs onto the soaked skewers.

Heat a skillet over medium-high heat, adding a splash of oil to coat the bottom. Place the chicken skewers in the hot skillet and sear for 5-6 minutes on each side.

Prepare your bowls with a layer of your choice of base, such as rice or spiralized zucchini noodles. Add a generous portion of chopped fresh vegetables.

Once the skewers are cooked, carefully remove them and place them atop the assembled bowls. Finish with a squeeze of fresh lime juice and a sprinkle of chopped peanuts or sunflower seeds.