In a large mixing bowl, combine ginger, garlic, soy sauce, dark soy sauce, coconut milk, brown sugar, lime juice, salt, and pepper. Whisk thoroughly for about 2 minutes until well blended and smooth.

Add chicken chunks into the marinade, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

After marinating, thread marinated chicken chunks onto soaked skewers, leaving space between pieces.

Preheat the grill to medium-high heat, about 200°C (400°F), and lightly brush the grates with oil.

Grill the skewers for 4-5 minutes on each side until golden brown and the internal temperature reaches 74°C (165°F).

Remove from grill, squeeze fresh lime juice over the top, and serve immediately.