If using wooden skewers, soak in water for at least 2 hours before grilling.
In a medium bowl, combine coconut milk, curry powder, ginger, garlic oil and salt. Stir well. Add in the chicken and mix until all the chicken is coated. Let marinate for at least 1 hour or up to overnight. If it's just 1 hour then leaving it on the counter top is fine. Otherwise cover it and place it in the fridge.
While the chicken is marinating, make the sauce. Combine Sunbutter, coconut aminos, warm water, hot sauce, garlic oil, and lime juice. Stir slowly until completely mixed. This may take a couple minutes, but just keep stirring, it will come together. Cover and keep in the fridge until needed.
Once the chicken has marinated, skewer each piece. Grill on medium/high heat for 3-4 minutes per side, or until done. This will ultimately depend on the size of the chicken pieces.
Serve with Sunbutter sauce.
*If you don't need it low fodmap then you can use 1 teaspoon garlic powder in place of the garlic oil
*I used Yai's Thai Ginger Lime Hot Sauce. It's hard to find low fodmap hot sauces, but this one is!