Season the chicken strips lightly all over with Kosher salt.
In a medium-sized mixing bowl, combine the fresh lemongrass, minced garlic,
minced ginger, ground coriander, ground cumin, and ground turmeric to create the marinade base.
Add in the soy sauce, fish sauce, vegetable oil, and chicken strips. Mix well to combine.
Add the contents to a large freezer-safe Ziplock bag, and allow the contents to marinate in the fridge for 6-8 hours, or overnight.
*You may want to place the bagged contents into a mixing bowl, to avoid potential leakage in the fridge.
After the chicken has marinated, soak your wooden skewers in some cold water.
Once the skewers are soaked, carefully thread the marinated chicken strips onto the wooden skewers.
Arrange the skewers in a shallow dish.
Preheat your grill (preferably charcoal) until it is hot, or around 450F.
Scrub the grill grates clean, and then brush the grates with a bit of oil to prevent sticking.
Grill the chicken skewers for about 3-4 minutes on each side, or until cooked through and slightly charred.
Cooking time will vary depending on the thickness of the chicken strips.
*Use a meat thermometer or cut into the chicken to ensure the internal temperature of the chicken reaches roughly 163-165F and the meat is fully cooked.