Begin by grinding the coriander seeds, cumin seeds, and white peppercorns until very fine. Mix these spices with the brown sugar, salt, turmeric, cinnamon, tamarind paste, and 0.5 cup of coconut milk in a bowl. It should create a fragrant and smooth marinade.

Add the chicken strips to the marinade and ensure each piece is evenly coated. Marinate at room temperature for about 20 minutes or refrigerate for up to 24 hours for deeper flavor.

For the peanut sauce, grind the roasted peanuts until they reach a mealy consistency in a food processor or blender. In a pot, heat 1/3 cup coconut milk over medium heat until it starts boiling. Stir in the red curry paste, cooking for 3 minutes.

Add in the remaining coconut milk, ground peanuts, tamarind paste, and palm sugar. Let it simmer for about 5 minutes, or until it thickens to your desired consistency. Taste and adjust flavors with fish sauce if needed.

In a small pot, combine white vinegar, sugar, and a pinch of salt. Heat just until the sugar dissolves, then let cool. Slice the cucumber and chilies, adding them to the vinegar mixture to soak up that tangy goodness.

Preheat your grill or pan over medium-high heat. Cook the marinated chicken skewers for about 2-3 minutes on each side until cooked through and register an internal temperature of 165F (74C).

Enjoy the grilled chicken skewers with creamy peanut sauce for dipping, along with a side of Ajaad, jasmine rice, or toast to soak up all the flavors.