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To make the sauce, place all the ingredients in the small bowl of a food processor, with 2 tbsp boiling water and a pinch of salt. Blend and taste, adding another squeeze of lime juice if needed.
Rub the chicken with the spices, chilli and 1 tsp each of salt and pepper. Pour a third of the sauce over and marinate for at least 3 hrs, or overnight.
Heat the oven to 200C/180C fan/gas 6. Transfer the chicken to a roasting tin and roast for 1 hr, or until crisp and the meat pulls away from the bone. Serve the chicken with the remaining sauce and some coconut rice.