Charcoal grilled chicken is about as honest as meat gets. No batter, no deep fryer, and the fat drips into the coals instead of staying on the plate. Half a bird is 560 calories and 58g of protein, which is more protein than most people eat in a whole meal. The marinade adds 30 calories of palm sugar and fish sauce. If you were going to eat 300g of anything at a Thai stall, this is the thing to eat.
The skin is the argument. Grilled chicken skin is about 400 calories per 100g, and half a bird carries around 50g of it, so 200 of the 560 is skin. Take it off and half a chicken is about 360 calories. Nobody does this, and I am not telling you to. Just know that the skin is a third of the number, so on a day you are short, it is the easy cut.
What the chicken comes with is the real meal. A 150g bag of sticky rice is about 240 calories, som tam is 100 to 130 depending on how much palm sugar and peanut went in, and the sweet chilli dip (nam jim gai) is 60 for 2 tablespoons. A normal gai yang set is 900 to 1,000 calories and it is still one of the better lunches in the country for that number, because 60g of it is protein.