Pound the chicken to an even thickness to ensure it cooks quickly and evenly. This also helps the chicken absorb the sambal flavors better. If using chicken thighs, trim off any excess fat for a leaner dish. Set the chicken aside to rest after preparing it.

To create the sambal paste, combine green chilies, shallots, garlic, lemongrass, coriander stems, and kaffir lime leaves in a mortar and pestle, or use a food processor to blend them into a smooth paste. Add lime juice, palm sugar, and salt, then mix thoroughly. For a creamy texture, add coconut milk and adjust the seasoning to taste.

Heat vegetable oil in a pan over medium-high heat. Add the chicken and cook for 5-6 minutes on each side until browned and fully cooked. If the chicken is thick, cook a little longer. Remove the chicken from the pan and set aside.

Add the green sambal paste to the same pan and sauté for 2-3 minutes until fragrant. This step releases the essential oils from the herbs and chilies, creating a flavorful aroma.

Return the cooked chicken to the pan and coat it with the sambal paste. Simmer for 5-7 minutes, allowing the chicken to absorb the flavors and become tender. The coconut milk will help create a creamy consistency.

Once everything is cooked, garnish with fresh cilantro and serve with steamed rice, noodles, or vegetables for a complete meal.