Step 1 – Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with foil. Spray 2 wire racks with oil and place over trays.
Step 2 – Remove and discard wing tip from chicken. Cut wings into 2 pieces. Place rice flour in a shallow dish. Coat chicken in rice flour, shaking off excess. Place on wire racks. Spray with olive oil.
Step 3 – Bake for 20 minutes. Turn chicken. Spray with olive oil. Bake for a further 20 minutes or until skin is golden and crisp and chicken cooked through.
Step 4 – Meanwhile, combine sweet chilli sauce, Thai seasoning, tomato sauce and 1/2 cup cold water in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until sauce starts to simmer. Reduce heat to low. Cook, uncovered, for 5 minutes or until sauce thickens.
Step 5 – Serve chicken with sauce mixture and salad leaves.