If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.

In a large bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, lime juice, lime zest, and minced garlic until smooth.

Reserve 1/4 cup of this mixture in a separate small bowl to use as a finishing glaze. Set aside.

Add the chicken pieces to the large bowl with the remaining marinade. Toss to coat evenly. Let marinate for at least 20 minutes (or up to 4 hours in the fridge).

Thread the marinated chicken, red bell pepper squares, and red onion wedges alternately onto the skewers.

Preheat your grill to medium-high heat (around 400°F) or preheat your oven broiler.

Brush the grill grates with vegetable oil. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.

During the last 2 minutes of cooking, brush the skewers with the reserved glaze.

Remove from heat, garnish with fresh cilantro, and serve immediately with extra lime wedges.