Marinate the chicken: Whisk together lime juice, lime zest, brown sugar, minced garlic, minced ginger, and light coconut milk in a large bowl. Add chicken pieces and sprinkle with salt. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
Prepare for roasting: Preheat your oven to 475°F (245°C). Lightly grease a rimmed baking sheet to catch drippings.
Arrange chicken: Remove chicken pieces from the marinade, letting excess drip off. Place chicken pieces on the prepared baking sheet (or on a wire rack set inside the baking sheet for crispier skin).
Roast chicken: Bake for 30 minutes, or until the chicken is golden brown, crispy, and cooked through. Turn the pan halfway through if needed to ensure even browning.
Final seasoning: Sprinkle the hot chicken with a little extra salt immediately after removing it from the oven.
Serve: Serve the flavorful chicken hot with cooked rice noodles, fresh cilantro, sliced carrots, chopped peanuts, and extra lime wedges for drizzling.