Clean, remove the fat and cut the chicken thighs into 1-inch cubes.
Chop and crush the lemon grass in mortar and pestle and dump it into a fresh bowl.
Add the chopped chilies, shaloots, garlic and sauces. Stir to mix well. Add honey and check for salt. All the sauce have enough salt in it. Add more if you want.
Add the chicken cubes and massage the marinade into the chicken and let it sit in the fridge overnight.
Thread the chicken into the skewer as you would do for kebobs. Pre-heat the grill to 300F and grill them 5-8 minutes on each side. Serve hot with peanut sauce, rice, lettuce and herbs (cilantro and mint leaves).