Add the coconut milk, soy sauce, brown sugar, ground ginger, turmeric, curry powder, chili garlic sauce and garlic to a bowl. Whisk together until combined.
Poke the vegan chicken strips with a fork so the marinade can seep through.
Add the vegan chicken to the marinade and toss to combine. Cover and place in the fridge for 2 hours (or longer). Feel free to flip the vegan chicken halfway through to make sure it is fully marinaded.
When you are ready to eat, prepare the coconut rice according to the recipe.
Remove the vegan chicken from the marinade (reserving the marinade in the bowl for the peanut sauce) and thread onto 6" wood skewers (be sure to soak the skewers in water for 20 minutes before using them so they don't burn).
Spray the air fryer basket with non-stick spray and place the skewers in a single layer (you may need to work in batches). Cook at 400 degrees for 8 minutes, flipping halfway.
While the vegan chicken is cooking, prepare the peanut sauce. Add the reserved marinade and the peanut butter to a pan over medium heat. Whisk until combined adding water as needed. If it needs more flavor, add more soy sauce and lime juice.
To serve, add coconut rice, spinach and vegan chicken skewers to each bowl. Top with peanut sauce, green onions and lime wedges.