Preheat the oven to 190°C.
Blend chillies, creamed coconut, lime zest, lime juice, and coriander into a smooth paste.
Spread some paste under the breast skin and rub the rest into scored thighs.
Place chicken on sliced limes in a tray, cover with foil, and roast for 40 minutes.
Remove foil, baste, and roast for 30–40 minutes more until cooked through.
Rest the chicken in a warm place for five minutes before carving.
Boil the egg noodles according to instructions and drain well.
Toss noodles with sesame seeds, sesame oil, and spring onions.
Fry garlic and sugar in oil for one minute until caramelised.
Add pak choi, stock, and fish sauce, then simmer covered for 3–4 minutes.
Serve chicken over noodles and pak choi, drizzled with tray juices and garnished with coriander.