Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Bring 1¼ 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.