Combine coconut milk, cumin, coriander, salt, pepper, brown sugar, garlic powder, cayenne, curry powder, soy sauce, ginger, lime zest & juice in a large Ziploc bag. Swish contents around in bag to mix well.
Add in chicken thighs. Marinate for 1-2 hours.
Soak bamboo skewers in water for 10 minutes and then thread chicken pieces onto skewers (reserve marinade). Heat grill to medium-high. Cook skewers until cooked through, rotating often to cook each side and brushing with extra marinade.
Meanwhile, measure out rice and replace the water required to cook the rice with coconut milk instead. I like to use a rice cooker but feel free to use stovetop or microwave too!
When skewers are finished, serve atop a bed of fresh, warm coconut rice and sprinkle with cilantro. Enjoy!