Put the chicken thighs in a bowl and add the salt, turmeric, cumin, garlic, ginger and 3 tbsp of the coconut milk. Rub the marinade in and leave for at least 15 mins, or longer if you have time.

Heat the oven to 180C/160C fan/gas 4. Scatter the onion and spring greens in a baking tray, add the rest of the coconut milk, and the maple syrup. Cook in the oven for 10 mins, stirring regularly to wilt the greens. Place the chicken thighs on top, then return to the oven for 40 mins, stirring the greens underneath occasionally. Serve with rice.

Heat the grill and cook for a further 8-10 mins until the skin is crispy. Serve with rice.