Rinse broken jasmine grains thoroughly until water runs clear. Cook according to package directions with appropriate water ratio. Set aside and keep warm.

Finely mince lemongrass, garlic, and ginger. In a large bowl, combine minced aromatics with fish sauce, honey, soy sauce, sesame oil, black pepper, and turmeric.

Cut chicken thighs into even pieces. Add to marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours or overnight for best results.

While chicken marinates, prepare pickled vegetables: julienne carrots and slice radishes thinly. Combine vinegar, honey, salt, and warm water. Pour over vegetables and let sit for at least 30 minutes.

Prepare sweet fish sauce dressing: combine fish sauce, lime juice, honey, minced garlic, and water. Adjust sweetness and saltiness to taste. Add minced chili if desired.

Preheat grill pan or outdoor grill to medium-high heat. Lightly oil the grates.

Remove chicken from marinade, allowing excess to drip off. Grill chicken pieces for 6-7 minutes per side until golden brown with char marks and internal temperature reaches 165°F.

While chicken grills, slice cucumbers on the diagonal. Prepare serving plates with a bed of broken jasmine.

Once chicken is cooked, let rest for 3-4 minutes before slicing into strips.

Arrange sliced grilled chicken over the grains. Add cucumber slices and drained pickled vegetables alongside.

Drizzle sweet fish sauce dressing over the entire dish. Garnish with fresh cilantro and serve immediately with lime wedges.