Combine all the spice paste ingredients in a blender or food processor and pulse until a paste forms. Add 1 tablespoon of water at a time as needed to make a paste.
Heat the coconut oil in a Dutch oven over medium high heat and brown the chicken in 2 separate batches (to avoid overcrowding).
Remove the chicken and set aside.
Toast the cloves, star anise and cardamom seeds over medium heat until fragrant. Grind in a spice grinder or use a mortar and pestle.
Turn the heat down to medium and add the spice paste. Cook, stirring constantly, for about 5 minutes, until the paste has darkened.
Add the cinnamon, toasted spice mixture, lemongrass paste, tamarind, kaffir lime leaves, coconut sugar, salt and chicken back in and stir to combine. Cook 1 minute.
Add the chicken stock and coconut milk and bring to a simmer.
Simmer for 30 minutes. Serve over rice with fresh squeezed lime slices.