Cut the chicken into bite-sized pieces.
Heat a saute pan on the stovetop over medium heat. Lower the heat and dry roast all the spices listed under "Spices for dry roasting and marination" - Cayenne Pepper, Paprika, Coriander Powder, and Turmeric powder, for about 3 to 5 minutes until it turns brown and aromatic.
In a large bowl, marinate the chicken pieces (for about 10-15 minutes) with the dry roasted spice powder mix, lemon juice, pepper powder, and salt.
Meanwhile, finely chop the onion and wash and pat dry the curry leaves. Peel ginger and garlic and crush them using mortar and pestle.
Once the chicken pieces are marinated, heat coconut oil in the same pan you used to dry roast the spices. When the oil is hot, add the crushed ginger & garlic and saute for a minute or two. Add about 2 tablespoon coconut pieces and fry till they turn slightly brown. Add the finely chopped onion and saute till they turn translucent.
Add the marinated chicken pieces and mix well. Reduce the heat to a low medium and cover the skillet with a lid. Cook the chicken for about 15-20 minutes (or till it is well cooked).
Open the lid and cook till all the water evaporates and add the curry leaves and fry for another 5 minutes or so. (You can add a little more coconut oil if required)
Transfer to a serving bowl.
In a small pan, heat a teaspoon of coconut oil. Add the rest of the coconut pieces and fry till golden brown.
Pour this onto the chicken fry and garnish with onion rings. Serve hot.