Preheat your oven to 400°F (200°C).

Trim the tough ends off the lemongrass stalks and finely chop the tender white parts.

Mince your garlic and shallot.

In a large mixing bowl, combine minced lemongrass, garlic, shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes. Stir until well combined.

Cut chicken thighs into bite-sized pieces and marinate for at least 30 minutes or overnight for better flavor.

Heat vegetable oil in a large skillet and sear chicken pieces in batches for 2-3 minutes per side until golden brown.

Transfer chicken to a prepared baking dish and bake for 20-25 minutes, checking that the internal temperature reaches 165°F (74°C).

Remove from oven, let rest for a few minutes, and serve hot over steamed rice, garnished with green onions and cilantro.