In a bowl, combine yogurt, lime juice, fish sauce, brown sugar, minced garlic, grated ginger, ground coriander, ground cumin, turmeric, chili paste, 1 tablespoon vegetable oil, salt and pepper. Stir until smooth.

Pat chicken thighs dry. Score the skin lightly with a knife and rub the marinade all over the chicken, making sure to get some under the skin. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor.

Cook the chicken

Preheat oven to 200°C (400°F). Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Place chicken skin-side down and sear until skin is deeply golden brown, about 4–6 minutes. Flip and sear the other side 2 minutes.

Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 75°C (165°F) and juices run clear, about 20–25 minutes depending on thickness. Remove from oven and rest 5–10 minutes before slicing or serving.

Sweet Potato, Papaya & Peanut Salsa

Cook the sweet potato: place diced sweet potato in a small saucepan, cover with water, add a pinch of salt, bring to a simmer and cook until tender but not mushy, about 6–8 minutes. Drain and spread on a tray to cool and dry slightly.

Combine salsa ingredients: in a mixing bowl, toss the cooled sweet potato with shredded green papaya, diced ripe papaya or mango, chopped roasted peanuts, finely chopped red chili, diced red onion or shallot, chopped cilantro, lime juice, fish sauce, brown sugar and 1 teaspoon vegetable oil. Season with 1/2 teaspoon salt and adjust to taste — the salsa should be bright, sweet, salty and slightly crunchy.

Let the salsa sit at room temperature for 10–15 minutes for flavors to meld. Taste and adjust lime, salt or sugar as needed before serving.

Coriander Emulsion (Cilantro Emulsion)

Blanch (optional for brighter green): bring a small pot of water to boil, dunk cilantro in for 10 seconds, then plunge into ice water. Drain and squeeze out excess water. (This step mellows raw cilantro flavor and keeps a vibrant green color.)

In a blender or food processor, combine the packed cilantro, yogurt (or coconut milk), lime juice, garlic clove, fish sauce, salt and 2 tablespoons of the oil. Puree until smooth, then slowly stream in the remaining 1 tablespoon oil while blending to create an emulsion. If the emulsion is too thick, add water 1 tablespoon at a time until you reach a pourable sauce consistency.

Taste and adjust seasoning with additional salt or lime juice. Transfer to a squeeze bottle or small bowl for plating.

Finish & Serve

Slice or halve the rested chicken thighs. Spoon a generous portion of the sweet potato, papaya & peanut salsa alongside or on top of the chicken.

Drizzle the coriander emulsion over the chicken and around the plate. Garnish with extra chopped cilantro, toasted sesame seeds or additional chopped peanuts and lime wedges. Serve immediately.