Preheat your oven to 200°C.
Pop the chicken thighs into a large bowl along with the ginger, garlic & lemongrass puree and the olive oil for the chicken (see ingredients for amount). Season with salt and pepper, mix well to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press). Tear the ciabatta into roughly 2cm chunks.
Pop the ciabatta onto a baking tray. Drizzle with oil, season with salt and pepper, add the garlic and toss to coat well.
Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

While the chicken and croutons cook, trim and peel the carrot. Use the vegetable peeler to peel long ribbons down the length of the carrot, stopping at the core.
Halve the baby plum tomatoes. Roughly chop the peanuts.

In a small bowl, combine the mayonnaise, water for the mayo (see ingredients for amount) and sambal, then set aside.
In another large bowl, mix together the rice vinegar, olive oil and sugar for the dressing (see ingredients for both amounts). Season with salt and pepper.
Add the tomatoes to the rice vinegar dressing and mix together. Leave aside for now.

When everything is ready, add the premium mixed leaves, carrot ribbons and croutons to the bowl of tomatoes. Toss together and share out between your serving bowls.
Thinly slice the chicken, then serve on top of the salad.
Scatter over the the peanuts and drizzle over the sambal mayo to finish. Enjoy!