In a medium bowl, whisk together soy sauce, coconut milk, fish sauce, brown sugar, lime juice, turmeric, coriander, garlic powder, and cumin.

Add the chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.

Thread the marinated chicken strips onto the soaked wooden skewers. Fold the strips as needed to ensure even thickness.

Preheat your sous vide water bath to 145°F (63°C) for tender chicken or 150°F (66°C) for a slightly firmer texture.

Place the skewered chicken in a vacuum-seal bag or use a freezer bag with the water displacement method. Seal the bag tightly.

Submerge the bag in the water bath and cook for 1.5–2 hours.

Preheat a grill or grill pan to high heat.

Lightly oil the grates or pan.

Remove the chicken from the sous vide bag and pat dry. Grill the skewers for 1–2 minutes per side, just until you get a nice char and grill marks.

In a small saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, sesame oil, and red curry paste (if using).

Heat over low heat, stirring constantly, until smooth and heated through.

Gradually add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency.

Arrange the grilled chicken satay skewers on a platter. Serve with cucumber slices, lime wedges, and the peanut dipping sauce. Garnish with fresh cilantro for added color and flavor.