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Bone in/skin on is fantastic, but boneless works okay too. Trim off the excess fat from the chicken thighs if you're using skin on thighs.
To the chicken add the minced garlic, lemongrass, oyster sauce, brown sugar, Knorr seasoning and black pepper. Cover and marinate the chicken overnight.
Heat a large skillet over medium to medium high heat and pan fry the thighs (skin side down first) with 1 Tbsp oil for about 15 minutes per side. The time will vary depending if it's boneless (8-10) minutes on each side) vs bone-in (15 minutes each side). Make sure the internal temp reaches 165 degrees F. Remove thighs from the heat and let them rest about 5 minutes before serving.
While the chicken is cooking, make the scallion oil. Add the green onions, salt and 1 Tbsp oil to a heat safe bowl and microwave for 1 minute.
For the nuoc cham (Vietnamese fish sauce) mix the water, sugar, fish sauce, lime juice, garlic, and Thai chili in a bowl.
Serve chicken over rice and spoon scallion oil and nuoc cham over the top. For an extra treat, fry up a sunny side up or over easy egg (or even a soft boiled egg sliced in half) and place it on top of the whole stack.