De-bone the Spatchcock by cutting down each side of the backbone and removing it.
Put the Spatchcocks into a bowl and add the ginger, garlic, oil, fish sauce and lemon juice. Leave to marinate for as long as you have. Even 10 minutes is fine.
Bring a pot of water to the boil and cook the Quinoa (or use pre-cooked Quinoa)
Meanwhile prepare the salad ingredients. Julienne the snowpeas, and ribbon the cucumber pick the herbs, slice the chilli, grate the carrot and cut the chives. Put these into a bowl and set aside.
Heat a grill pan on the stove top or on a BBQ. Take the Spatchcock out of the marinade and reserve.
When the grill/pan is very hot, add the Spatchcock skin side down. Let it brown ( a grill will caramelise the skin) turning over and browning the other side. Turn down the heat and pour in the marinade and the coconut milk. Put a lid on the pan or cover with foil and leave for 15 -20 minutes without letting the liquid burn. (if you are doing this on the BBQ transfer the spatchcocks to a high sided dish that can stay on the grill, covered)
Put the Quinoa onto a big platter. Sprinkle over the julienned peas, carrot, herbs, cucumber and chilli
Take the lid off the Spatchcocks and check they are done by putting a cut into one of the legs. If it is not ready then replace the lid and leave on low another few minutes.
Once done put the pieces on top of the salad. You can use the syrup left in the bottom of the pan and add that too . Serve with sliced chillies and lemons
Serve the coconut dressing separately