If you don't have any leftover cooked chicken meat, simply boil the chicken in water until cooked through. Save the broth for other use and shred the chicken meat
Prepare the spice paste:
Place red onion, garlic, and sambal oelek in a food processor and grind into a paste
Cook the spicy sambal paste:
Preheat 1 Tbsp cooking oil in a wok or skillet. Add the spice paste, turmeric and galangal powder, and herbs. Stir fry until really aromatic, about 5 minutes. Add water and continue to stir fry for another 3 minutes
Add the coconut cream and stir to mix. Add the shredded chicken in and cook until the mixture is still moist but no more runny juice. Have a taste and adjust seasonings to your liking. It should be spicy, savory, a hint of tartness and sweetness