Prepare the marinade: In a mixing bowl, combine 3 tablespoons fish sauce, 2 tablespoons honey, 3 minced garlic cloves, 2 teaspoons grated ginger, 1 tablespoon soy sauce, 1 teaspoon black pepper, and 2 tablespoons vegetable oil. Mix well until honey dissolves.

Marinate the chicken: Place 600g chicken thighs in the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.

Cook the rice: Rinse 2 cups white rice thoroughly under cold water until water runs clear. Cook according to package directions or in a rice cooker with appropriate water ratio. Fluff when done and keep warm.

Prepare pickled vegetables: Julienne 2 carrots and slice 1 cucumber thinly. In a small bowl, combine 3 tablespoons white vinegar, 1 tablespoon honey, and 1/4 teaspoon salt. Toss carrots in this mixture and let sit for 15 minutes.

Make scallion oil: Finely chop 3 tablespoons cilantro. Heat 2 tablespoons vegetable oil in a small pan until shimmering, then pour over cilantro. Stir and set aside.

Grill the chicken: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-8 minutes per side until charred on edges and internal temperature reaches 165°F. Let rest 5 minutes, then slice.

Prepare dipping sauce: Combine juice of 2 limes, 2 tablespoons fish sauce, 1 tablespoon honey, 2 minced garlic cloves, 1 teaspoon black pepper, and 1/4 cup water. Stir until honey dissolves.

Assemble: Divide rice among four plates. Top each with sliced grilled chicken, pickled carrots, cucumber slices, and fresh cilantro. Drizzle with scallion oil and serve with dipping sauce on the side.