Place the chicken thighs in a bowl and season with garlic powder, onion powder, smoked paprika, Korean chilli powder, and MSG. Mix well and set aside for 10 minutes.
Heat a pan with oil. Add the chicken skin-side down and cook until golden brown. Flip the chicken and cook for another 5 minutes, then set aside on a plate.
In the same pan, add the minced garlic, diced shallot, gochujang, and tomato paste. Sauté for 1 minute.
Pour in the coconut milk and bring the mixture to a simmer.
Add the lemongrass and lime leaves to the simmering sauce.
Return the chicken to the sauce. Cover the pan with a lid and cook for 10 minutes.
After 10 minutes, spoon the sauce over the chicken and serve hot with steamed rice.
Cook it hands-free.
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