Start the jasmine rice

• Rinse the jasmine rice and get it cooking on the stove so it's ready by the time the chicken is done.

Season the chicken

• Pat the chicken thighs dry and season with salt, white pepper, onion powder, garlic powder and chicken bouillon.
• Add a teaspoon of neutral oil and mix well to coat the chicken.

Dredge and fry the chicken

• Coat each chicken thigh in cornstarch.
• Heat 1 to 1.5 tablespoons of neutral oil in a pan and fry the chicken until golden and crispy.

Make the marinade

• In a bowl combine water, about a tablespoon of soy sauce, honey, white wine vinegar, the whole sliced shallot and minced garlic.
• Set aside until the chicken is done.

Infuse the bone broth

• Heat 1 cup of bone broth until boiling hot in the microwave.
• Add the lemongrass stalk and let it steep to bring out the lemongrass flavor.

Build the broth

• Heat about half a tablespoon of neutral oil in a pan and lightly fry the green curry paste with the minced garlic and ginger to release the flavors.
• Pour in the coconut milk and the lemongrass-infused chicken broth.
• Add the cooked chicken and pour in the marinade, squeezing everything in.
• Finish with a smidge of fish sauce and stir.

Prep the toppings

• Slice the jalapeño and chop the fresh cilantro.

Assemble and serve

• Put down a bed of jasmine rice in a bowl.
• Top with a crispy chicken thigh and ladle over the broth.
• Finish with jalapeño slices and cilantro, then serve.