To make the marinade, place garlic and ginger into the Thermomix bowl. Chop 5 sec/speed 6. Add remaining marinade ingredients, except chicken and cook 4 min/70°C/speed 2.
Place chicken pieces into a large container or bag. Pour marinade over and toss to combine. Refrigerate for at least 2 hours, longer if possible.
Preheat oven to 200°C and line a baking tray with paper.
Place chicken onto prepared tray, brush with any excess marinade. Roast for 50-60 minutes until starting to blacken and cooked through.
To make the sauce, place garlic, spring onions and chilli into the Thermomix bowl. Chop 5 sec/speed 6. Add remaining sauce ingredients and cook 5 min/80°C/speed 1.
Pour sauce over roasted chicken and toss to coat well.
Serve chicken immediately with cucumber, coriander, spring onion and chilli on the side.