Preheat the oven to 220°C (200°C fan-forced). Pat the chicken thighs dry with paper towel and season generously with salt and freshly cracked black pepper. 

Place the chicken thighs skin-side down in a large heavy-based ovenproof frying pan (no oil needed) and set over medium heat. Cook for 8-10 minutes, or until the skin has rendered and is deeply golden and crisp. The chicken will release its own fat as it cooks. 

Turn the chicken and cook for a further 2 minutes. Transfer the pan to the oven and roast for 12-15 minutes, depending on the size of the thighs, or until the chicken is cooked through and the juices run clear. Remove from the oven and rest for 5 minutes. 

While the chicken cooks, prepare the vermicelli noodles. Place them in a large bowl and cover with boiling water from a kettle. Leave to sit for 5 minutes, then drain and refresh under cold running water. Set aside. 

In a large bowl, combine the mango, papaya, cabbage, carrot, shallots, chilli, bean sprouts, drained vermicelli noodles, mint, coriander and Thai basil. 

To make the dressing, combine the lime juice, brown sugar, fish sauce, rice vinegar, sesame oil and tamarind puree in a small bowl. Whisk for 1-2 minutes, or until the sugar has dissolved. 

Brush the hot chicken generously with a little of the dressing. Add the remaining dressing to the noodle slaw and toss gently until evenly coated. 

Divide the noodle slaw between serving plates and top with the crispy chicken. Finish with the chopped peanuts and fried shallots and serve immediately.