In a bowl mix together garam masala, cumin, chili powder, a good drizzle of olive oil, ginger, garlic, lemon and a pinch of salt & pepper. Drop in your chicken and massage spices all over. Let marinate for 30 minutes if you have the time.

Preheat oven to 375.

Place chicken in a roasting pan, skin side up. Bake in oven for 45 minutes or until meat pulls away from the bone. You will be left with liquid. Remove chicken from pan and let liquid cool slightly.

Peel off all pieces of chicken skin from chicken and put skin on a lined cookie sheet. Sprinkle with salt, pepper and sesame seeds. Place chicken skin back in oven for 8-10 minutes and bake until skin is crispy. Once crispy remove from oven and set aside.

While your skin is crisping remove & shred chicken from it's bones. Garbage bones and inedible bits. Mix chicken with some of the reserved liquid and set aside.

Remove the crispy chicken skin from pan and break up into smaller pieces. Set aside.

Spoon away as much fat as you can and try to scrape aside any bits that are left in the liquid. You can reduce this down a little more in a pot on the stove, and drizzle over the salad before serving, or mix into your cooked noodles to add a flavour burst.

On your platter sprinkle on your lettuce, chicken, cucumber, red onion, pineapple, green onions, chile and crispy chicken skin. Add some additional sesame seeds and your almonds or cashews and some more cilantro.

In a small bowl mix together yogurt, lime juice, pinch of salt and about 1/3 cup chopped cilantro. Drizzle over salad or serve as a dressing on the side.