In a mixing bowl, combine finely chopped lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, honey (or brown sugar), vegetable oil, lime juice, chili flakes (if using), salt, and pepper. Whisk everything together until well combined.

Place your chicken thighs or breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes.

Heat some vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade and place it in the hot skillet. Cook for about 6–7 minutes on each side until golden brown and cooked through.

Once cooked through, remove from heat. Let rest for a few minutes before slicing if desired. Garnish with freshly chopped cilantro and toasted sesame seeds before serving.