1. In a medium bowl, mix the peanut butter with the soy sauce, lime juice, and curry paste until well combined.
2. Cut the chicken into 1/4-inch (1 cm) thick strips. Add the chicken to the peanut butter mixture and mix until the chicken is well coated. Refrigerate the marinated chicken for at least 2 hours, preferably overnight, before threading onto skewers.
3. Soak the skewers in water. Oil the grill and preheat to medium heat. Remove the chicken from the marinade and roll each strip into a spiral, inserting a skewer through each spiral so that it holds in place. The last strip will be smaller, you can roll 2 strips together. Sprinkle with salt.
4. Place on the barbecue grill, turning only once, until cooked through, about 5 minutes. Serve on a platter sprinkled with cilantro and peanuts.