Preheat the oven to 400°F (200°C).

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

Mince the garlic and shallot finely, then combine with lemongrass.

In a medium bowl, combine lemongrass, garlic, shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes.

Cut chicken thighs into bite-sized pieces and coat with the marinade. Refrigerate for at least 30 minutes.

Heat vegetable oil in a skillet over medium-high heat and add marinated chicken.

Cook chicken for 2-3 minutes on each side until browned.

Transfer chicken to a baking dish and bake for 20-25 minutes until cooked through.

Let it rest, then serve hot over steamed jasmine rice, garnished with green onions and fresh cilantro.