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Thinly dice your shallot and thai chilis, slice your cucumbers into long strips, slice your carrots into small circles, and chop your cabbage into small pieces.
In a bowl, mix your lemongrass, minced garlic, shallots, oyster sauce, soy sauce, fish sauce, brown sugar, honey, and chicken thighs and set aside for 30min-2hours in a fridge.
In a pan on medium heat coated with spray oil, cook your chicken and season with salt and pepper to taste.
In a small bowl, mix together lime juice, sugar, fish sauce, minced garlic, water, and thai chilis to make your sauce.
In a meal prep container, add half your cooked rice, half your carrots, half your cucumbers, half your cabbage, and half your lemongrass chicken and enjoy with half of the sauce!