Preheat the oven to 180°C.
Cover the aubergine strips with cold water in a pan.
Bring to a boil then drain and allow to cool.
Fry the cooled aubergine in oil over a high heat.
Sear the aubergine pieces evenly without over-stirring.
Add three-quarters of the spring onions and half the chillies after 6 minutes.
Stir in the oyster sauce and fish sauce and cook for two minutes.
Mix remaining chillies, spring onions, coriander, and ginger in a bowl.
Spread the herb mixture under the chicken skin.
Replace the skin and brush with oil.
Griddle the chicken skin-side down for two minutes.
Sear the other side for two minutes and move to a baking sheet.
Roast for 15 minutes until cooked through and let it rest.
Serve the chicken over the aubergine topped with deep-fried spring onions.