In a large bowl, whisk together yogurt, garlic, ginger, curry powder, lemon juice, fish sauce, salt and chili garlic paste. Add chicken breast cubes and toss until evenly coated. Marinade in the refrigerator for 30 minutes or up to overnight.
While the chicken is marinading, create the Sriracha Hoisin Peanut Sauce by whisking together peanut butter with lemon juice, warm water, soy sauce, hoisin and sriracha; set aside.
To cook the chicken, heat a large skillet over medium-high heat and spray with cooking spray. Add the chicken to the pan along with all of the marinate and cook until chicken is lightly browned and cooked through, stirring frequently, about 7-9 minutes.
Serve with Sriracha Hoisin Peanut Sauce, onion slices and fresh cilantro.