Make sure you stick to a even balance ratio. If you taste test the dish often the first time you make it, you will notice that the lemon juice (sourness) evens out with the coconut (sweetness), combine this with just enough red pepper flakes (spicy) so that while eating the dish, the heat of the spice kicks in after several bites. This is often referred to as back heat or slow burn. Trust me it is yummy!
This serves 2-4 (easily doubles but watch your ratio)
Full time: 1 1/2 hours
2 lbs skinless chicken thighs
1/2 cup coconut shreds
1/4 cup green onions finely diced
2 tbsp lemon juice
1 tbsp crushed red pepper flakes
1 tsp salt
1 tsp ground black pepper
Preheat your oven to 375
In a baking dish, place chicken and sprinkle over salt and pepper. Bake chicken for 1 hour or until chicken temps out at 180
Once chicken has reached proper temperature remove from oven and let cool slightly.
While this cools, place all remaining ingredients in a saute pan and allow coconut shreds to soak up some of the lemon juice.
Once chicken has cooled slightly you are going to shred it, do this by placing two forks in the chicken a gently pull apart, move these shreds into the pan with the coconut mixture
Once all chicken has been shredded, stir mixture to thoroughly coat meat. Heat in saute pan for 10 minutes over medium high heat or until chicken is warmed through.