Add beer, chili powder, soy sauce, and curry paste to a large Ziploc bag or a resealable container.
Sprinkle the chicken on all sides with salt, add them to the marinade. Seal and refrigerate for one hour and up to 12.
Remove from the marinade, pat dry.
Heat the oil in a large cast-iron skillet until thin and shimmery, add the chicken, searing on both sides until cooked through.
While the chicken cooks, make the sauce.
Add the coconut milk, peanut butter, fish sauce, soy sauce, brown sugar, curry paste, vinegar, sriracha, garlic, and beer to a pot over medium-high heat. Cook until slightly thickened, about 8 minutes. Remove from heat, stir in the lime juice.
Pour the sauce over the chicken, allow to simmer for about a minute, then remove from heat.
Sprinkle with chilies and cilantro.
Serve with rice.