In a pan, saute the onion and garlic, until soft and fragrant.
Add- in the bagoong, siling labuyo, and siling haba. Then stir for 1 to 2 minutes.
Add- in the chicken then stir until color turns medium brown.
Add- in the coconut milk. Then season with ground black pepper and bagoong if needed.
Simmer until chicken is tender and the sauce thickens.