Place honey, soy sauce, and garlic in a small saucepan, bring to a boil then reduce to a simmer, and cook for 3-4 min until sauce slightly thickens. Set aside.
In a food processor combine fish sauce, lime juice, brown sugar, garlic, canola oil, lemongrass, and shallots into a food processor. Puree on high until very smooth and the fibers of the lemongrass have broken down. (Refer to blog for pictures)
Place your chicken in a medium-sized bowl and cover with the marinade. Mix well with hands, cover with some cling film, and place in the fridge to marinate for a minimum of 2 hours. Overnight is best.
Preheat your oven to 200°C (400°F).
Remove your chicken from the fridge while your oven is preheating. Line a baking sheet with aluminum foil or parchment paper and place a metal cooling rack on top.
Pick up each piece of chicken and allow the excess marinade to drip off, place on the cooling rack. Repeat with all chicken pieces.
Place in oven and cook for 25-30 minutes until an instant-read thermometer reads 74°C (165°F). After the chicken has been in the oven for 10 min, using a pastry brush start glazing the chicken all over with the sticky glaze every 5 min. For the last 5 min of cooking turn on the broiler to crisp up the skin.
Remove chicken from the oven. Sprinkle with sesame seeds and sliced green onion. Serve with lettuce pickled carrots, lots of lime wedges, and white rice.
