In a deep skillet, combine cantaloupe puree and ginger. Bring to a boil and cook for 10 minutes, until some of the water content has evaporated.
Add fish sauce, Kecap Manis, brown sugar, sambal olek, lime juice, water and cream. Bring to a boil. Reduce to a simmer and cook for 15 minutes, stirring occasionally.
In a small bowl, whisk tapioca starch and 2 tablespoons water until combined. Add to sauce and simmer another 5 minutes.
To make chicken, preheat oven to 375 F.
Toss chicken in the sauce. Place in an aluminum foil coated dish. Bake for 40 minutes.
Brush chicken pieces with sauce that will be pooled underneath the chicken. Transfer to broiler on high and cook for 5 minutes. Flip chicken pieces over and broil another 5 minutes.
Serve with extra sauce.