In a bowl, add the coconut yoghurt; grate the garlic, onion and add all the spice powders. Add the lemon juice and season with salt. Mix well and marinate the chicken drumsticks in this; refrigerate for at least 4 hours, overnight is preferable.
Bring the chicken drumsticks to room temperature at least 30 min before cooking.
Preheat the oven (fan forced) to 200°C
Line an oven proof tray with baking paper; place the drumsticks in the tray. Retain the remaining yoghurt mixture.
Cook the drumsticks for 40-50 minutes or until cooked through. Turning occasionally and rush with the remaining yoghurt mixture everytime the chicken is turned.
Meanwhile combine all the ingredients for the coconut lime dressing in a bowl; taste and adjust seasoning.
Serve the chicken drumsticks warm topped with the coconut lime dressing.