Marinate the chicken:

Place the chicken in a large airtight container. Evenly coat the chicken on both sides with 2 teaspoons salt. Set aside.

In a large, wide-mouthed mason jar, combine the coconut milk, curry, coconut aminos, pressed garlic, cilantro, and lime juice. Using a stick blender or whisk, blend until well combined. Pour half the mixture over the chicken. Flip the chicken and pour the remaining half of the mixture evenly over it. Cover and refrigerate. Marinate for at least 12 hours, or overnight.

Make the chicken:

When ready to cook, preheat oven to 375F.

Remove the chicken from the refrigerator and wipe off the excess marinade. Place the chicken skin side up on a parchment paper-lined baking sheet, drizzle and brush with 1 tablespoon olive oil all over, and sprinkle with 1 teaspoon salt.

Place the chicken into the oven and cook until slightly brown, about 30 minutes. Remove from the oven and baste with the pan juices. If there are no pan juices, brush 1 teaspoon olive oil onto each chicken half. Then return to the oven and cook, basting every 5 minutes, until brown and crispy, about 15 minutes. If not brown, crispy, and bubbly, increase the heat to 400F for the last 5-10 minutes.

Assemble the platter:

On a large platter, place your greens beautifully and sprinkle with salt. Pour the Marinated Red Onion oil over the greens. Place the chicken on the greens and arrange the cucumbers and Marinated Red Onions beautifully around the platter. Serve with the Mango Chili Sauce. Enjoy!