Season turkey thigh on both sides with salt.
In a skillet (with a lid), pour in the white sugar and set to medium heat. Stir the sugar around with a rubber spatula until it melts and eventually turns a golden-brown color.
Add the turkey thigh and sear on both sides until the sugar turns dark golden brown.
Add the coconut water, fish sauce, garlic, chili, shallot and bouillon. Bring to a boil, reduce heat to medium-low and cover.
Cook for 2-4 hours, or until nice and tender (cook time will depend on the age and size of the turkey). Take off the lid and continue cooking until the sauce becomes thick like a light gravy.
Remove the turkey and tear it into large bite-size shreds. Discard the bones and put the meat back into the sauce.
Serve on rice with steamed bok choy or seasoned cucumbers. Enjoy!