In a large mixing bowl, combine ground chicken with minced garlic, grated ginger, fish sauce, soy sauce, black pepper, and finely chopped lemongrass. Mix thoroughly until well incorporated. Form the mixture into small meatballs about 1.5 inches in diameter.

Preheat your grill pan over medium-high heat. Brush with a little vegetable oil to prevent sticking.

While the grill heats, prepare the nuoc cham dipping sauce by whisking together fish sauce, lime juice, rice vinegar, honey, minced garlic, and thinly sliced red chili in a bowl. Add water to dilute to taste. Set aside.

Grill the chicken meatballs for 8-10 minutes, turning occasionally, until they develop a nice char and are cooked through (internal temperature should reach 165°F).

While meatballs cook, prepare the pickled vegetables: julienne carrots and daikon, place in a bowl with rice vinegar, a pinch of salt, and a teaspoon of honey. Let sit for 10 minutes.

Cook rice noodles according to package instructions, typically 3-4 minutes in boiling water. Drain and rinse with cold water.

Prepare fresh herb platter with lettuce leaves, mint, cilantro, and basil.

To serve, divide noodles among four bowls. Top with grilled chicken meatballs, pickled vegetables, and fresh herbs. Serve nuoc cham sauce on the side for dipping and drizzling.