1.Cut two deep slashes through skin and flesh of chicken. Rub chicken with combined sugar, cumin and salt. Stand for 10 minutes.
2.Meanwhile, make nam jim. Blend or process ingredients until smooth.
3.Place chicken, skin-side down, on heated, lightly oiled grill plate (or grill or covered barbecue) on low heat about 10 minutes. Turn over, cover chicken with foil (or cover barbecue with lid); cook until chicken is cooked through.
4.Serve chicken on combined herbs with nam jim.
The nam jim can be made up to two hours ahead. The chicken can be prepared several hours ahead. Brown sugar can be substituted for palm sugar.Note