Preheat the oven to 356 degrees Fahrenheit. Rub the chicken breast with olive oil or coconut oil and season with salt. Place the chicken on a baking tray with water to make it juicy, and roast until done, about 40 minutes.
Using a mortar and pestle or food processor, combine chillies, shallots, garlic and turmeric, grind to a smooth paste. If you are using a blender, make sure to add a little bit of water or cooking oil to blend the ingredients.
Heat 5 tablespoons of the cooking oil in a wok, add in the spice paste and lemongrass, stir-fry until fragrant. Season with salt and pepper to taste. Add in another tablespoon of cooking oil if you want. Remove from the heat and transfer into a bowl, set aside.
Back to the chicken in the oven. When it’s done roasting, remove it from the oven and let it cool. Discard the skin and shred the meat into medium-thick strips. Take a spoonful of the spice paste, combine with the chicken meat, toss well until the chicken is perfectly coated with the spice paste. Add another spoon of the paste if not well coated. Serve the remaining spice paste as a side or as sambal.
Transfer the chicken onto a serving plate and squeeze lime juice on it before serving.