Make cuts on the flesh of the chicken and place in a bowl with 1 tablespoon of chili paste, 1/2 lemon juiced and salt. Rub all over chicken and refrigerate for 30 minutes.
Next add the remaining ingredients to the bowl of chicken and rub all over to mix and cover completely. Refrigerate for 3 hours.
Grill chicken until cooked through and slightly charred. I grill at 350°F, 3 minutes first side, flip and 6 minutes, turn again then 1-2 minutes more depending on thickness of chicken. Allow to cool and shred. Use in recipe above or serve with slices of lemon.