Whisk the salt, pepper, turmeric, and red curry powder into ½ cup coconut milk. Pour into a resealable container.
Add the already cut chicken and allow to marinate in the refrigerator until ready to cook, up t0 8 hours.
When ready to cook, clean and oil your grill grates and preheat the grill for indirect heat.
Remove the chicken from the marinade and slide onto grilling skewers. Leave a bit of space between each piece of chicken to allow the hot air to circulate. Discard the remaining marinade.
Cook the chicken over the cooler side of the grill, 15-20 minutes, rotating as needed.
Meanwhile, toss the peppers on the grill and char to your liking, rotating as needed.
In an oven safe pan, toast the rice with the remaining 4 tbsp coconut milk until heated through. Toss with fresh cilantro and set aside until ready to serve.
Toast fresh naan over the grill, if desired
Garnish the kabobs with fresh snipped cilantro, salt and pepper as desired.
Serve the kabobs, peppers, and rice family style, letting people fill their plates as needed.