Roasted Coconut Chicken with Fragrant Pandan Rice

Make the dressing by blending the coconut yogurt, jalapeños, scallions, garlic, lime juice, and salt until smooth. Taste and adjust with more lime or salt as needed, then set aside.

Heat the oven to 375°F. Warm the neutral oil in an oven-safe skillet over medium heat. Remove the chicken from the marinade, letting excess drip back into the bowl, and sear the pieces skin-side down until lightly caramelized. Flip the chicken, transfer the skillet to the oven, and roast for about 30 minutes, or until the thickest part reaches 165°F.

Pour the pan juices and any remaining marinade into a small saucepan and bring to a full boil for at least 1 minute. Return the chicken to the oven and broil for 5 to 8 minutes, watching closely, until the skin is golden and crisp. Spoon the boiled sauce over the chicken.

To serve, mound the pandan rice on a platter or individual plates. Top with roasted coconut chicken, drizzle with the hot chicken sauce and coconut-jalapeño dressing, then garnish with fried shallots, pork floss, and extra sliced scallions.