In a large bowl, combine ground ginger, garlic powder, ground coriander, turmeric, and black pepper; add the chopped chicken thighs and toss to coat evenly. Set aside.
In a medium bowl whisk together coconut milk, cornstarch, soy sauce, brown sugar, lime juice, fish sauce, Asian chili sauce, and dried basil until smooth; set the sauce aside.
Heat 2 tablespoons olive oil (or other neutral oil) in a large cast iron or heavy skillet over medium-high heat until shimmering.
Add the seasoned chicken to the hot skillet and cook, stirring occasionally, until the pieces are opaque on the outside but not fully cooked through, about 3–4 minutes.
Pour the prepared sauce into the skillet, bring to a simmer, and cook until the chicken is cooked through and the sauce thickens slightly, about 3–5 minutes.
Stir in the peanut butter until fully incorporated and the sauce is creamy; taste and adjust with more chili sauce or lime juice if desired.
Garnish with chopped cilantro and crushed peanuts; serve hot with rice and chopped mango or pineapple if desired.
