Adapted from The Slanted Door by Charles Phan. I tinkered with the recipe, mostly with the portion size. Although I think they have their place, chicken thighs, rather than boneless chicken breasts, are best to use here. I've tried it with all breast meat and the dish is less-appealing made with white meat. For those who insist, a good compromise would be a mix of dark and white meat. Palm sugar is available in Asian markets and online. It usually comes in disks, although it's sometimes sold in tubs, which is harder to portion out. Indian markets carry jaggery, a cousin to palm sugar (sometimes made from sugar cane, and is a bit more stubborn to melt), could be used, although I recommend tracking down palm sugar.