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Season 4 chicken cutlets and place, skin-side down, in a large non-stick frying pan over high heat. Cook for 5 minutes or until golden. Turn over and cook for a further 3 minutes. Transfer to a slow cooker. Repeat with the remaining chicken cutlets.
Drain rendered fat from the pan, reserving 2 teaspoons. Reduce heat to medium-low. Add the ginger and garlic. Cook, stirring, for 1 minute or until aromatic. Stir in the peanut butter, coconut cream, kecap manis and 125ml (½ cup) water. Pour mixture over the chicken.
Cover and cook on Low for 4 hours or until the chicken is very tender. Sprinkle with the red onion, mint and coriander and serve with rice.