Make the lemongrass chicken marinade

• In a bowl, combine the soy sauce, fish sauce, salt, ground coriander, lemongrass, cayenne, paprika, honey, garlic powder and onion powder.
• Mix in the oil, vodka and cracked black pepper until well blended.

Marinate the chicken

• Add the chicken thighs to the marinade and turn to coat well.
• Let marinate for at least 20 to 30 minutes, or overnight for deeper flavour.

Air fry the chicken

• Place the marinated chicken thighs in the air fryer.
• Cook at 200 °C until juicy and cooked through.

Cook the vermicelli noodles

• Boil the vermicelli noodles according to the package instructions.
• Drain and set aside.

Make the dipping fish sauce

• In a bowl, stir the boiling water with the sugar until dissolved.
• Add the lime juice, fish sauce and minced garlic and mix well.

Assemble the lunch boxes

• Divide the cooked vermicelli noodles and sliced chicken into microwave-safe containers.
• Add the chopped lettuce, cucumber, pickled carrots and mint leaves.
• Pack the dipping fish sauce and toasted peanuts in separate small containers.

Reheat and serve

• Remove the fresh vegetables from the box and set them aside on the lid.
• Microwave the chicken and noodles, then add back the vegetables, peanuts and dipping fish sauce.