Prick the chicken pieces all over with a fork, place in a glass or ceramic bowl and rub with combined oil, chilli powder, ground turmeric, sugar, salt and white and black pepper then cover and refrigerate for 3 hours over night.
For sauce, process chillies, candlenuts, kaffiir lime leaves, lemongrass, coriander, tamerind water, sugar, coconut cream, garlic, ginger, galangal and onion in a food processor until well combined.
Transfer the mixture into a saucepan and cook on a medium heat for 15 – 20 minutes stirring occasionally. If sauce becomes too thick, add a little water. Season to taste with sea salt and then cool the sauce to room temperature.
Grill chicken over BBQ preferably charcoal or roast at 180 – 200C for 25 – 30 minutes (cooking time over charcoal will depend on the heat).
While the chicken is cooking, add all the ingredients for the coconut rice to a saucepan and bring to a boil. Cover with a well-fitting lid and turn to a low heat until liquid is absorbed – about 15 minutes. Take off the heat and leave for a further 5 minutes without lifting the lid.
For the salad, place watercress, Vietnamese mint, coriander, kaffir lime leaf, chilli, bean shoots and tamarind in a bowl. Sprinkle with coconut and sugar. Pour over lime juice and olive oil. Toss gently to combine.