In a large saucepan, over a medium heat, stir together coconut milk, honey or coconut sugar until sweetener has dissolved, then bring to the boil.
Add chicken, cover and simmer on low heat until cooked through. Remove saucepan for heat and put aside to cool.
Once cool remove the chicken and set aside.
To the liquid add the chilli, lime juice and keffir leaves. Stir to combine.
Shred the chicken using a fork and toss in bowl with the salad leaves, onions, galangal or ginger and herbs.
Divide between plates and garnish with nuts and herbs.
Drizzle each plate with dressing.