Cut the chicken into large pieces, about 2 bites per piece.

Make the marinade: In a bowl, combine 2 Tbls red curry paste, 1 Tbls curry powder, 2 tsp white sugar, 1 tsp salt, 1 tsp fish sauce and 1/2 cup coconut cream. Stir thoroughly and pour over the chicken pieces, making sure to coat them well. Cover and let marinate in the refrigerator for 3 to 24 hours.

Make the peanut sauce: In a saucepan, combine 2 Tbls red curry paste, 1 1/4 cups of coconut cream, 3/4 cup peanut butter, 2 Tbls white sugar, 2 tsp tamari, 1 tsp salt, 2 Tbls apple cider vinegar and 1/2 cup water. Put the pan on a burner over medium-high heat, bring to a boil, reduce heat and let simmer for 30 minutes until it has thickened to a good dipping sauce consistency. Add 1/4 tsp hot chile powder and 1 tsp fish sauce. Reduce heat and keep warm.

Cook the chicken: Put the chicken pieces on skewers. Heat oil in a large frying pan over medium-high heat and place the skewers in. You may need to do this in batches. Cook the first side for 4 minutes. Turn and cook for 5 minutes more.

Remove the chicken from the skewers and plate with rice and peanut sauce. Squeeze the juice of half a lime over the sauce. Garnish with cilantro. Or serve the chicken on the skewers with the sauce in a bowl on the side for dipping.