In a medium bowl, whisk together fresh ginger, minced garlic, soy sauces, creamy coconut milk, brown sugar, fresh lime juice, salt, and pepper until smooth. Reserve 1/4 cup for basting.

Cut chicken into bite-sized pieces and marinate in the mixture. Refrigerate for at least 30 minutes or up to 4 hours.

Let marinated chicken come to room temperature, soak skewers in water, then thread chicken onto skewers.

Preheat grill to medium-high heat and oil the grates to prevent sticking.

Grill skewers for 4-5 minutes on each side until charred and cooked through (internal temperature of 165°F).

Let the skewers rest for a few minutes, then serve with sides like jasmine rice or Thai cucumber salad.