Heat 2 tablespoons of vegetable oil in a pan. Add minced garlic and sauté until fragrant. Add 3 tablespoons of annatto oil, then stir in the curry powder, five-spice powder, sliced lemongrass, sugar, MSG (if using), salt, fish sauce, crushed fresh chilies, finely sliced lime leaves, and 1/3 cup of chicken poaching liquid. Stir until it comes to a simmer, then add the shredded chicken. Reduce the heat and toss well to coat the chicken with the seasonings. Adjust the seasoning to taste.

Continue stirring for about 10 minutes, then add the halved lime leaves and dried chilies. Keep stirring over low heat until the chicken is well coated and most of the liquid has evaporated. Divide the chicken into two portions.

Place the tray in the oven and bake at 300°F (150°C) for 10 minutes. Remove and toss the chicken, then return to the oven for another 5 minutes. Repeat this process 2–3 more times, tossing each time, until the chicken is dry. (Keep an eye on your oven, as times may vary.)