Preheat oven to 220℃

Chicken:

• Start by making the marinade coating. Place coconut, chili, garlic, ginger, lime juice, laksa paste, spring onions, brown sugar, oil, and salt and pepper into a tall round container and using a stick blender, blend until a paste forms. (Or use the small bowl of a kitchen wizz).
• Butterfly the chicken. Turn chicken over (breast side down) and using kitchen scissors, cut down both sides of the backbone and discard. Turn over and gently press down on the middle of the chicken. You should hear a crack and the bird should lay flat on your board. Pat the chicken down with kitchen paper.
• Using your fingers, create pockets between the skin and breasts , and the skin and thighs, for your marinade coating. You should now have 4 pockets.
• Place chicken into a roasting pan and push marinade coating into the pockets you have created. Rub any remaining marinade over the chicken.
• Slice the red onions into wedges and scatter around the chicken, adding ½ cup water to the roasting pan. Drizzle over a little oil.
• Place into the oven and set timer for 20 minutes, then reduce the temperature to 180℃ (cover with foil if beginning to look a little dark) and roast for 35 minutes.

  Reserve pan juices into a jug.
• While the chicken is cooking, first prepare the salad, then rice.

Salad:

• Thinly slice bok choy, cut the cucumber into small chunks, and add to a medium salad bowl.
• Cut the snow peas into 2cm pieces, place into a small bowl and pour over boiling water to cover. Let stand for 1 minute, drain and immediately refresh with cold water until cold. Drain, add to salad, and scatter over coriander leaves.

Rice:

• Place the rice, water and coconut cream into a pot. Cover with a lid and bring to a boil. Reduce to a very low heat for 15 minutes. Remove from the heat and let stand for 10 minutes. Fluff with a fork and add lime juice (or rice wine vinegar).
• To Serve: Place a portion of rice onto a plate, top with chicken and onions, drizzle over pan juices. Serve salad on the side.