Toast the coriander seeds, fenugreek, cumin, fennel, peppercorns, cinnamon, cloves, and cardamom in a dry pan for 3 minutes.
Grind the toasted spices into a fine powder using a spice grinder.
Mix the ground spices with coriander, yoghurt, and oil, then coat the chicken and marinate for 2 hours.
Preheat your oven to 200°C.
Sear the chicken breast-side down on a hot griddle pan for 5 minutes per side until charred.
Roast the chicken in the oven for 25 minutes until the juices run clear, then rest.
Combine the mitzuna, lettuce, and coconut strips in a salad bowl.
Pound the garlic, ginger, chillies, coriander, lime juice, palm sugar, and fish sauce into a paste.
Toss the leaves in the paste and serve alongside the portioned chicken.