Combine minced garlic, cilantro, 1/4 cup fish sauce, pepper, curry powder, and 1 cup coconut milk in a zip-top bag.

Add chicken thighs to the bag, seal, and coat with marinade.

Refrigerate for at least 4 hours, up to 8 hours.

Prepare the dipping sauce while the chicken marinates.

In a medium saucepan, combine curry paste, paprika, garlic paste, peanut butter, tamarind, brown sugar, peanuts, the remaining fish sauce, and coconut milk.

Bring to a simmer over medium heat, stirring constantly.

Cook the sauce until thickened and reduced by half, approximately 15-20 minutes.

Serve the sauce warm or at room temperature.

Oil the grill racks.

Preheat grill with all burners on high, lid closed, for 10-12 minutes.

Remove chicken from refrigerator 30 minutes before cooking.

Remove chicken thighs from marinade and pat dry.

Pour remaining marinade into a small saucepan.

Bring marinade to a full boil for 1 minute.

Remove from heat and let cool.

Place chicken on the grill and close the lid.

Cook for 25-35 minutes, turning frequently and basting with reserved marinade.

Reduce burner temperature to medium about halfway through cooking time.

Do not baste with marinade during the last 5 minutes of cooking.

Remove thighs when firm to the touch and internal temperature reaches 165-170F.

Let rest for 5 minutes before serving with dipping sauce and lime wedges.