In a medium bowl, whisk the olive oil, soy sauce, brown sugar, chili paste, lime juice, fish sauce, ground coriander, ground ginger, garlic powder and ground turmeric and olive oil.
Pour marinade into a gallon-size zip top bag, add chicken strips. remove air and seal. Massage the marinade into the chicken to coat. Lay bag flat on a baking sheet and refrigerate at least 30 minutes or up to overnight.
When ready to cook, soak wooden skewers in water for 30 minutes. Remove chicken from refrigerator and allow to stand at room temperature while the skewers soak. Thread chicken on skewers, then blot excess marinade on chicken using paper towels.
Oven: Heat oven to 350℉. Line two baking pans with parchment paper and divide kabobs between the sheets. Bake 15 to 20 minutes or until instant-read thermometer reads 165℉.
Grill: Grease outdoor grill and heat on high. Once grill reaches high temperature, add kabobs and reduce the heat to medium. Cover the grill and cook 3 to 4 minutes per side, or until instant-read thermometer reads 165℉.
Serve chicken kabobs warm, garnished with chopped fresh cilantro and with peanut sauce.