Cut the chicken into small serving pieces, then combine it with salt and turmeric powder in a mixing bowl.

Heat 4 tablespoons of cooking oil in a frying pan over medium-high heat, then fry the seasoned chicken until lightly golden.

Remove the chicken from the pan and set it aside.

Add lemongrass, pandan leaf, cinnamon stick, star anise, and cardamom pods to the remaining oil.

Stir-fry the aromatics for 1 minute until fragrant.

Add onion paste, garlic paste, and ginger paste to the pan, then stir until the mixture is aromatic and releases oil.

Add dried chili paste and optional bird's eye chili paste, then stir for 2 minutes until the chili mixture is cooked.

Stir in tomato puree and chili sauce until the sauce is evenly red.

Add 1/2 cup of water and palm sugar, then stir until the palm sugar dissolves.

Return the fried chicken to the sauce, then simmer for 12 minutes until the chicken is cooked through and coated.

Season the red chicken sauce with chicken seasoning powder and additional salt to taste.

Slice the cherry tomatoes and chop the coriander leaves.

Place 1 cup of cooked white rice in the center of each banana leaf.

Top each rice portion with red chicken sauce and chicken pieces, then add cherry tomatoes and coriander leaves.

Fold each banana leaf tightly into a packet, then secure the folds by placing them seam-side down.

Bake the banana-leaf packets in a preheated 200°C / 400°F oven for 6 minutes.

Serve the banana leaf packets hot and open the leaves just before eating.