In a small or shallow bowl, combine the minced garlic, lemongrass, fish sauce, soy sauce, lime juice, brown sugar, and red chili flakes with the chicken thighs.

Cover and set aside in the fridge to marinate for 30 minutes or more or overnight in the fridge.

Add a liner to the air fryer basket if you choose to, and add the chicken thighs to it in a single layer. Avoid overlapping them. A tiny bit is ok, but you’ll have to shift them halfway through as the chicken thighs will shrink as they cook.

Air fry at 400F for 10 minutes. Repeat with the rest of the chicken thighs until all done.

Enjoy the chicken with your side of choice, or assemble a noodle bowl to serve with your chicken. In my noodle bowl, I have cooked vermicelli noodles, pickled carrots, sliced cucumbers, mint, cilantro, lettuce, and nuoc cham.

Add the sugar and fish sauce to the hot water. Stir until the sugar has dissolved.

Set aside to allow it to cool to room temperature.

Once cooled, combine the liquid with the minced garlic, minced Thai chili peppers, and the lime juice.

Refrigerate until ready to use, serve chilled.