In a medium sized bowl combine the peanut butter, curry paste, sugar, soy sauce, rice vinegar, lime juice, sesame oil, fish sauce and Colavita hot chili peppers. Stir well. If the mixture is too thick you can thin with a little water.
Refrigerate until ready to use.

Bring the coconut milk and water to a boil in a small saucepan. Salt the water and add the rice.

Cover the pot and reduce the heat to low. Simmer the rice for 15 minutes.

After the 15 minutes, turn off the heat, lift the lid and the tbsp of Colavita EVOO and the lime zest.

Mix gently with a fork, and re-cover. Allow to sit for another 5 minutes, covered.

Place the rice in a serving bowl. Sprinkle with crushed peanuts and fresh cilantro.

Combine the ginger, Colavita olive oil, fish sauce, sugar, lime zest and juice, garlic, turmeric, coriander, and coconut milk in a large bowl and whisk well to combine. Add chicken and marinate for at least an hour or up to 24 hours.

Divide chicken among the skewers.

Heat your grill to medium high (about 425-450°F).