Wash and dry all produce. Preheat oven to 450 degrees. Bring 11/4 cup water and a large pinch of salt to a boil in a small pot. Mince garlic. Remove tough outer layers from lemongrass until you get to the tender core. Finely mince core. Halve limes; cut one lime into wedges.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken to pan skin-side down. Cook until skin is browned and crisp, about 4 minutes. Flip and cook on other side until browned, 3-4 minutes. Transfer to a foil-lined baking sheet. Roast in oven until no longer pink in center, 15-20 minutes.

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and let stand until rest of meal is ready.

Carefully pour out all but 1 TBSP grease from pan used for chicken. Place pan over low heat and add garlic and lemongrass. Cook until fragrant, 30 seconds. Stir in soy sauce, honey, 1 tsp fish sauce (we sent more), 1 TBSP sugar, juice from two lime halves, and sriracha (to taste). Let simmer until thick and syrupy, 2-3 minutes. Transfer mixture to a small bowl and wash out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add snow peas and cook, tossing occasionally, until tender, about 3 minutes. Season with salt, pepper, and a squeeze of lime. Once chicken is cooked through, remove from oven and brush with half the glaze. Return to oven and cook until glaze is tacky and has lost some of its shine, about 2 minutes.

Remove chicken from oven and brush with remaining glaze. Fluff rice with a fork. Divide rice, snow peas, and chicken between plates. Tear cilantro leaves from stems and scatter over top. Serve with lime wedges on the side for squeezing over.