In a mixing bowl, whisk together freshly grated ginger, minced garlic, soy sauces, coconut milk, brown sugar, lime juice, salt, and pepper until smooth.

Cut chicken into bite-sized pieces and marinate them in the mixture, refrigerate for at least 30 minutes.

After marinating, soak skewers in water for 30 minutes, then thread chicken onto skewers.

Preheat grill to medium-high heat, around 200–230°C (400–450°F).

Place skewers on the grill, cooking for 4-5 minutes on each side until chicken reaches an internal temperature of 74°C (165°F).

Remove skewers from grill, squeeze fresh lime juice over them, and serve with sides of your choice.