Clean the chicken by rinsing it with lemon juice or patting it dry with a paper towel. (see notes below for recommended practises).

Next, cut the chicken into serving pieces, remove excess fat, and make slits on the surface for the marinade to penetrate. Place the chicken in a bowl.

Add lemon juice, garlic, ginger, marinade spices, and salt to the chicken. Drizzle with olive oil and mix well.

Cover the chicken and marinate in the refrigerator for at least 30 minutes, or overnight for best flavor.

Preheat the grill to between medium and medium-high. If using a coal grill or jiko, make sure that the flames are not too hot (see notes below for oven instructions).

Take the chicken out of the fridge before grilling and let it come to room temperature. This helps it cook evenly.

Grease the chicken pieces with cooking oil and grill for 5 minutes per side.

Continue flipping the chicken every 5 minutes until it reaches an internal temperature of 165°F (74°C) or has been cooked for at least 25 minutes.

Once cooked through, set the chicken pieces aside, cover with foil to prevent cooling, and proceed to prepare the sauce.

Heat a nonstick pan over medium heat. Add cooking oil and onions. Fry until translucent and fragrant.

Add the tomato paste, salt, minced garlic and ginger, turmeric and ground cumin then stir to combine. Add the coconut milk and lemon juice then give it a good mix.

Reduce the heat to medium-low, cover, and allow the sauce to cook for about 10 minutes, stirring from time to time. Next, stir in the bell pepper and coriander and cook for a further 2-5 minutes.

Lay the grilled chicken pieces on a serving plate and spoon the hot coconut sauce on top. Garnish with chopped coriander or sliced chilli, and serve.