Prepare the 3 stalks lemongrass tough outer layers removed: peel away the tough outer layers of each stalk until you reach the pale, tender inner core. Trim off the dry top portion and the woody root end, keeping only the bottom 5 inches. Roughly chop and place in a food processor.

Add the 4 cloves garlic roughly chopped, 1 small shallot roughly chopped, 3 tbsp fish sauce, 1 ½ tbsp honey, 1 tbsp soy sauce, 1 ½ tbsp neutral oil for searing, ½ tsp ground turmeric, ½ tsp black pepper freshly ground, and 1 tsp sugar to the food processor with the 3 stalks lemongrass tough outer layers removed. Blend until a coarse, fragrant paste forms, about 30–45 seconds. Scrape down the sides as needed. The mixture doesn't need to be perfectly smooth — some texture is fine.

Taste the marinade — it should be bold, savory, and fragrant. It will mellow once on the 2 lb boneless skinless chicken thighs trimmed of excess fat, so a slightly intense flavor here is correct.

Place the 2 lb boneless skinless chicken thighs trimmed of excess fat in a large mixing bowl or Ziploc bag. Pour the marinade over the 2 lb boneless skinless chicken thighs trimmed of excess fat and toss thoroughly to coat every piece. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor. Even 30 minutes makes a significant difference.

When ready to cook, remove the 2 lb boneless skinless chicken thighs trimmed of excess fat from the refrigerator and let it sit at room temperature for 10 minutes. This helps it cook more evenly. Pat off any excess marinade paste with your fingers — leaving a thin coating is ideal; thick clumps can burn.

Heat 1 ½ tbsp of neutral oil for searing in a large skillet over medium-high heat until shimmering. Work in batches if needed — do not crowd the pan, or the 2 lb boneless skinless chicken thighs trimmed of excess fat will steam instead of sear.

Place the 2 lb boneless skinless chicken thighs trimmed of excess fat in the hot skillet in a single layer. Sear undisturbed for 5–6 minutes until a deep golden-brown crust forms on the bottom. Resist the urge to move them — this is where the caramelization and flavor develop.

Flip the 2 lb boneless skinless chicken thighs trimmed of excess fat and cook for another 5–6 minutes on the second side, until cooked through. The internal temperature should reach 165°F at the thickest part. The exterior should be nicely caramelized and slightly charred at the edges.

Transfer the cooked 2 lb boneless skinless chicken thighs trimmed of excess fat to a cutting board and let it rest for 5 minutes before slicing or serving. This allows the juices to redistribute and keeps the 2 lb boneless skinless chicken thighs trimmed of excess fat moist.

Slice the 2 lb boneless skinless chicken thighs trimmed of excess fat or serve whole. Arrange on a plate and top with sliced stalks green onions thinly sliced, fresh fresh cilantro roughly chopped, and 1 small red chili thinly sliced if using. Serve with 1 whole lime cut into wedges wedges on the side for squeezing over. Steamed jasmine rice and a simple cucumber salad or stir-fried greens make ideal accompaniments.