Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Bring 11/4 cups water and a large pinch of salt to a boil in a small pot. Mince garlic. Peel outer layers from lemongrass until you get to tender core. Finely mince core. Halve limes; cut one lime into wedges. Trim any tough ends and strings from snow peas.

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 gentle simmer. Cook until tender, about 15 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, about 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 remaining lime wedges on the side for squeezing over.