In a medium-sized mixing bowl, combine all marinade ingredients except for chicken. Stir well until combined and a thin sauce forms. If your marinade is too thick (it should be about the consistency of a salad dressing), add 1/3 cup water and mix until you reach the thinness you’d like.

Slice chicken thighs into bite-sized pieces, about 1 to 1.5 inches.

Add chicken to marinade, cover with Saran wrap or a lid, and let sit in the refrigerator for 6 hours to overnight.

When your chicken has finished marinading, preheat oven to 425F; preheat grill (to high if indoor) if you are using a grill.

Soak wooden skewers in lukewarm water for 30 minutes.

Chop broccoli crowns into bite-sized pieces, and thinly slice bell peppers.

Toss vegetables with oil, salt, white pepper, and garlic powder, then spread out on a nonstick baking sheet. Bake for 15-20 minutes, or until vegetables have become soft and semi-blackened.

Skewer 3-4 pieces of marinated chicken on each wooden stick and lay across a nonstick baking sheet (if baking) or place on the grill.

Bake or grill chicken for 20-25 minutes, flipping skewers halfway through.

In a small saucepan or pot, combine coconut milk, red curry paste, peanut butter, soy sauce, brown sugar, garlic, ginger, fish sauce, and sesame oil. Stir until completely combined.

Bring peanut sauce to a simmer, then reduce to low for 10 minutes. Remove from heat and stir in lime juice.

Cook dried pasta according to package directions.

Combine vegetables, cooked pasta, and peanut sauce together, tossing to ensure everything is completely coated. Serve with skewers and additional peanut sauce to dip as desired. Enjoy!