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For the lemongrass chicken:
Prepare the lemongrass by removing the tough outer layers and finely chopping the tender inner parts.
In a bowl, combine the chopped lemongrass, minced garlic, grated ginger, chili powder, diced red onion, brown sugar, honey, soy sauce, oyster sauce, fish sauce, and sliced mild chili.
Add the chicken thigh fillets and mix well to coat the chicken in the marinade.
Cover and refrigerate for at least 30 minutes, or up to 24 hours.
Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
For the shredded carrot salad:
Use a vegetable peeler or julienne peeler to shred the carrots into long, thin strips.
In a bowl, combine the shredded carrots, diced red onion, chopped coriander leaves, sliced spring onion, and minced garlic.
In a small bowl, whisk together the sesame seeds, light soy sauce, rice wine vinegar, honey, and chili crisp oil.
Pour the dressing over the carrot salad and toss to combine.
Serve the lemongrass chicken and shredded carrot salad with cooked rice.