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In a large mixing bowl, whisk together the coconut cream, apple cider vinegar, lemon juice, garam masala, cumin, coriander, turmeric, smoked paprika, cayenne, ground ginger, salt, black pepper, and olive oil until smooth and fully combined.
Add the scored chicken pieces to the marinade and turn to coat thoroughly, pressing the marinade into the cuts. Cover the bowl and refrigerate for at least 4 hours, or up to 12 hours.
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