In a medium bowl, combine minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, lime juice, black pepper, and chili paste. Whisk until fully combined and aromatic.

Add the chicken thighs to the marinade, ensuring thorough coating. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Heat a skillet over medium-high heat and add the vegetable oil. Allow it to shimmer.

Once hot, add the marinated chicken and cook for about 5-7 minutes on each side until golden brown and reaches an internal temperature of 165°F (75°C).

Transfer the cooked chicken to a cutting board and let it rest for a few minutes.

Slice the chicken into strips and arrange on a serving plate. Garnish with fresh cilantro and lime wedges.