First make the vinaigrette by whisking all the ingredients in a bowl or shaking in a mason jar. Taste for seasoning and set aside.
Make the pickled vegetables by whisking together the rice vinegar, sugar, water and salt and add vegetables to mixture. Toss to coat and set aside.
For the lemongrass chicken, add chopped lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, sriracha and oil to a small food processor and blend until smooth. There may be a few larger pieces but that's OK as it all cooks off.
Add the marinade to the chicken thighs and toss to coat.
While chicken is marinating, preheat indoor or outdoor grill on high heat and cook chicken for about 4-5 minutes per side and until you have good grill marks.
Slice chicken into 1/2 inch slices and arrange on a platter with salad greens, cooked rice noodles, pickled vegetables, tomatoes, boiled egg and fresh herbs and drizzle vinaigrette all over.