Fried Chicken Curry on a Stick

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Chicken:

6 boneless, skinless chicken thighs

2 cups buttermilk 

1 large lemon, juiced 

2 cups all-purpose flour 

1 1/2 teaspoons paprika 

1/4 teaspoon cayenne

1/4 teaspoon cinnamon 

1/4 teaspoon garlic powder 

1/4 teaspoon onion powder 

Kosher salt

Sauce:

2 tablespoons oil

2 cloves garlic, minced 

1 teaspoon chopped fresh ginger 

1 Thai bird chile, chopped 

1 large onion, chopped 

1/2 teaspoon turmeric 

Kosher salt and freshly ground black pepper

2 tomatoes, chopped 

1/4 cup coconut milk 

1/2 teaspoon cumin 

1/4 teaspoon sugar 

Pinch cayenne 

Chopped fresh cilantro, for garnish