Grilled Vietnamese-Style Chicken with Cucumber and Carrot Vinaigrette

Ingredients:
350g - 500 g Chicken thighs/Chicken breasts - skin-on and deboned
[For Marinate (to be blended into smooth paste)]
2 cloves Garlic-roughly chopped
2 Small Red Onion (Asian Shallots*)
½ Tbsp Fresh Ginger
1/4 cup Low-Fat Coconut Milk
2 Tbsp Rice Vinegar/Glutinous Rice Vinegar
2 Tbsp Fish Sauce
1 Tbsp Soy Sauce
1 Tbsp Brown Sugar
(Cucumber & Carrot Vinaigrette)
2 Japanese Cucumbers (Kyuri)
1 Carrrot (medium size)
1½ Tbspn Rice Vinegar/Glutinous Rice vinegar
2 Tbsp Peanut Oil or any oil that's light in flavour
1 Tbsp Brown Sugar
1 tsp Salt

Method:
1. Wash and pat dry the chicken thoroughly. Place chicken in a ceramic bowl or any non-reactive containers, large enough for the chicken to marinate. Add in the marinade paste, stir to coat evenly and cover (since I used chicken thighs, I made some incisions to let the marinate permeates deeper). Let it sit for at least 15 - 20 minutes at room temperature or at least 3-5 hours for the best flavors in the refrigerator. I left it overnight until needed to have deeper and rich flavor.
2. For the vegetable vinaigrette; Peel the cucumbers and carrot into thin, long strips. In a bowl, whisk the rice vinegar, sugar, salt and oil. Add the peeled vegetables, toss to mix and refrigerate until serving. (I prefer to make salad closer to the end of cooking time to avoid the vegetables become watery and limp).
3. Set the grill in the oven to 220ºC (with 2 upper heaters on or the equivalent in the model you have but you can use grill pan, gas grill, charcoal grill or non-stick electric grill). Lightly oil the rack. Remove chicken from the marinate, shake of the excess. Place the chicken, skin side up (or down if you're using a pan grill) and grill until browned, about 7-8 minutes. Turn and grill the other side until browned for 5-7 minutes. Move the chicken away from the direct heat (turn off the upper heaters but maintain the temperature and place it in the middle rack in the oven). Continue to cook the chicken thoroughly for about 7-10 minutes or until the meat turned opaque.
4. Serve the grilled chicken with the cucumber vinagrette and rice.