HEAT ABOUT A TEASPOON OF OIL IN A NON-STICK PAN/POT. WHEN OIL IS HOT, SEAR CHICKEN PIECES, SEASON WITH SALT AND PEPPER AND COOK UNTIL NICELY BROWNED; FLIP TO COOK THE OTHER SIDE. ADD THE SOY SAUCE, VINEGAR, PEPPERCORNS AND GARLIC CLOVES TO THE PAN, DON’T DISTURB FOR A FULL MINUTE TO PREVENT VINEGAR-Y TASTE. SIMMER UNTIL CHICKEN IS TENDER; ADD THE GREEN CHILLIES AND COCONUT MILK. COOK FOR ABOUT 5 MINUTES OR UNTIL THE SAUCE THICKENS. TASTE AND ADJUST SEASONING. SERVE WITH STEAMED RICE.