In a small bowl, combine extra-virgin olive oil, lemon juice, mix well.
Season chicken thigh fillet with salt and ground black pepper and pour the olive oil mixture over it.
Marinate for at least 20 minutes.
When ready to cook--
Heat a stove-top grill until it gets really hot. Put chicken fillet skin side down first. cook until chicken skin is browned.
For the sauce--
Heat saucepan over medium-high heat. Add cooking oil then saute minced garlic, grated ginger and chili flakes. Add coconut milk and about 1/4 cup water. Add moringa leaves and let the sauce cook for about 10 minutes or until sauce is reduced to a creamy consistency.
When sauce is done, pour over grilled chicken, Enjoy this with rice...lots of rice! :)