Begin by mincing the fresh lemongrass and garlic, then combine them in a mixing bowl. Add soy sauce, honey, and fish sauce, stirring well to create a fragrant marinade.

Place chicken pieces in the bowl with the marinade, ensuring each piece is generously coated. Cover with plastic wrap or transfer to a zip-top bag and marinate in the refrigerator for at least 30 minutes.

Heat a skillet over medium-high heat, adding a tablespoon of oil once it's hot.

Carefully add the marinated chicken to the hot skillet, cook for about 6-7 minutes on one side until golden brown, then flip to the other side and cook for an additional 6-7 minutes.

Check that the internal temperature reaches 165°F using a meat thermometer.

Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing into bite-sized pieces.

Serve over jasmine rice, toss with vermicelli noodles, or wrap in lettuce leaves.