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Chop chilli and coriander into small bits.
Place in a food processor with the oil, fish sauce, sugar and garlic and process until finely chopped. Transfer some to a large bowl, freeze the rest for future meals.
Cut each chicken thigh into 4-5 slices.
Add to the coriander mixture and stir to coat. Cover and place in the fridge for 30 mins or overnight to develop the flavours.
Heat a large frying pan over medium heat.
Cook the chicken, in batches, turning halfway through cooking, for 7-9 mins or until cooked through.
Meanwhile, to make pickled carrot, combine the vinegar and ⅔ cup (160ml) water in a medium bowl.
Add the sugar, salt, peppercorns, coriander seeds and carrot and stir to combine. Set aside for 15 mins to develop the flavours. Drain.
Divide rice, chicken and pickled carrot among serving bowls. Season and sprinkle with fried shallots and yoghurt