In a thick-bottomed frying pan, boil a cup of water.
When the water is boiling, arrange the chicken thighs in a single layer (adding the chicken to already boiling water minimizes the formation of scum).
Add the ginger, chilies and lime zest.
Pour in the fish sauce.
Cover and simmer for 20 minutes. After 20 minutes, the liquid would have reduced considerably.
Pour in the lime juice and honey.
Cook over high heat, uncovered, turning the chicken thighs often until the sauce browns and thickens. Watch the chicken carefully at this stage — the fast-thickening sauce burns fast because of the honey.
When the liquid has evaporated and all there is left is a thick caramelized sticky sauce coating the chicken, lift the chicken pieces one by one and transfer to a serving platter, making sure that the fibrous grated ginger stays in the wok. You don’t it need anymore — all the ginger-y flavors are already in the chicken.
Garnish with thin strips of scallioned and julienned red bell pepper.
Serve hot with rice.
Updated from a recipe originally published in November of 2008.