In a bowl, add the garlic, Lucy Bee Chai Blend, Lucy Bee Himalayan Salt, Lucy Bee Whole Black Peppercorns, ground and Lucy Bee Creamed Coconut. Use your fingers to mix these ingredients together - depending on the temperature of the Lucy Bee Creamed Coconut, this will either create a crumble like consistency or a very thick paste.
Place the chicken on a baking tray and top with the chai paste - ensure the top of the chicken is completely covered for full flavour. Bake for 25 minutes, until the chicken is cooked through – if you want it extra crispy, place under the grill for the final 5 minutes of cooking.
Slice into strips, top with spring onions and serve with fresh lime wedges. An optional extra for serving is with brown rice and some roasted vegetables.