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Coat the chicken in the salt and paprika then fry off on a high heat skin side down for around 10 mins until it is crispy.
Turn the heat down then flip over and cook for another 5 mins.
Once cooked remove from the pan & discard any fat from the meat.
To the same pan add a drizzle of oil, shallots & chilli then fry off for 5 mins.
Add the stock pot & 100ml water leaving to simmer for a few mins until the stock pot has dissolved.
Add in the garlic, ginger, coconut milk, soy sauce, fish sauce & the juice of the lime. Stir together then bring to a simmer.
Grate in the zest of the lime and add the chopped coriander.
Add the chicken back in to the pan and leave to simmer for another 10 mins until the chicken is cooked through.
Serve with jasmine rice & veg then top with the spring onion, green chilli & coriander if using.