Combine Natural Peanut Butter (1/2 cup), Coconut Milk (1/2 cup), Water (1/4 cup), Low-Sodium Soy Sauce (2 tablespoon), Brown Sugar (1 tablespoon), Rice Vinegar (2 teaspoon), Chili Paste (2 teaspoon), Garlic (1 clove), Fresh Ginger (1 teaspoon), Red Curry Paste (1 teaspoon), juice of the Lime (1/2) and Kosher Salt (1 pinch) in a medium saucepan.
Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer.
Remove from heat and adjust thickness with a little more water or coconut milk if desired. The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.
Cut Boneless, Skinless Chicken Thigh (16 ounce) into thin slices and combine with Soy Sauce (3 tablespoon), Garlic (2 clove), Fresh Ginger (1 teaspoon) and Oil (2 teaspoon). Cover and keep chilled for an hour if time permits or up to 3 hours in advance.
Bring Chicken Broth (1 cup) to a simmer. Stir in Couscous (1 cup) and cover with a lid. Remove from heat and allow to rest for 5 minutes.
Meanwhile, heat remaining Oil (3 teaspoon) over medium-high heat in a wok or large skillet. Add chicken slices and cook until lightly browned and cooked through, tossing occasionally for about 6 minutes.
Reduce heat to medium-low and stir in 3/4 to 1 cup of peanut sauce. You want enough to coat the chicken and make it saucy. Allow peanut sauce to warm but don't let it get too hot or it may separate.
Fluff couscous with a fork and divide between serving bowls. Top with chicken, a drizzle of sauce and garnish with Scallion (to taste), Fresh Cilantro (to taste) and Red Chili Pepper (to taste) if desired.