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In a bowl, mix coconut milk, tamarind paste, red chili powder, palm sugar, minced garlic, minced ginger, soy sauce, and lime juice.
Add the halved chicken and coat thoroughly.
Cover and marinate for at least 1 hour, preferably overnight in the refrigerator.
Preheat the charcoal grill to medium-high heat.
Ensure the grill grates are clean and lightly oiled.
Remove the chicken from the marinade, allowing excess to drip off.
Place the chicken skin-side down on the grill.
Cook for about 20-25 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
Brush with leftover marinade during grilling for extra flavor.
In a saucepan, combine 1 cup of rice, 1 ½ cups of coconut milk, 1 tsp of turmeric, and a pinch of salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and liquid is absorbed.
Plate the grilled chicken alongside coconut turmeric rice.
Top with crispy shallots for garnish.