Heat a sauce pot with 1 tablespoon coconut oil over medium high heat. Add the onions and sauté for 1 minute. Add the garlic and ginger and sauté another 3 minutes. Add the coconut milk, fish sauce, salt and stevia. Simmer for 15-30 minutes. Add the cream cheese and use a stick blender to purée until smooth. Taste and add sweetness to your liking.

This sauce can be made 4 days ahead of time and stored in an airtight container in the fridge for up to 4 days.

To make the chicken, heat a large cast iron skillet over medium high heat with 2 tablespoons coconut oil. Season the chicken well on all sides with salt. Place the chicken in the hot skillet, skin side down.

Cook for 10–12 minutes, flipping after 6 minutes. Reduce heat to medium-low. Add the sauce, cover and simmer until meat is tender and falling off the bone, about 45 minutes.

Transfer chicken to a large platter. Spoon sauce over the chicken; garnish with fresh cilantro if desired.