Marinate the chicken

• In a mixing bowl, combine the chicken thighs with the minced garlic, lemongrass, ginger, sambal oelek, soy sauce, lime juice, honey, oil, salt and black pepper.
• Toss well to coat, then let marinate for at least 15 minutes.

Soak and cook the coconut rice

• Rinse the rice until the water runs clear, then soak it for 1 hour and drain.
• Transfer the drained rice to a saucepan with the coconut milk and salt.
• Bring to a boil, then cover and cook on low heat until the rice is tender and the liquid is absorbed.

Make the creamy satay sauce

• In a bowl, whisk together the peanut butter, coconut milk, sambal oelek, grated garlic, soy sauce, honey and lime juice.
• Adjust the consistency with a little water if needed and set aside.

Cook the sambal chicken

• Heat a little oil in a frying pan over medium-high heat.
• Add the marinated chicken and cook until golden and cooked through, turning occasionally.

Assemble and serve

• Spoon the coconut rice onto plates and top with the sambal chicken.
• Drizzle with the creamy satay sauce and serve with sliced cucumber, fresh cilantro and chili.