In a glass dish or in a large sealable bag, combine all the ingredients. Add the chicken and coat well. Cover the dish or seal the bag. Refrigerate for 8 to 24 hours.
In a skillet, soften the onion with the curry into the oil. Add the honey and cook for 1 minute. Deglaze with the vinegar. Add the coconut milk, peanut butter, and soy sauce. Bring to a boil, stirring with a whisk, and simmer for about 2 minutes or until the sauce thickens slightly. Adjust the seasoning. Keep warm.
Preheat the grill, setting the burners to medium and oil the grate or use a ridged skillet.
Thread the chicken strips onto the skewers.
Grill the skewers for about 3 minutes per side or until the chicken is cooked through. Season with salt and pepper.
Place skewers on a bed of rice vermicelli. Serve with the peanut sauce and cilantro.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.