In a mixing bowl, combine the Asian fish sauce, reduced sodium soy sauce, honey, toasted sesame oil, tamarind paste, red chile flakes, lime zest, and minced garlic. Whisk until well blended, creating a sticky marinade that will infuse the chicken with flavor.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes, allowing the flavors to meld.
Heat a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Place the chicken in the skillet, skin side down if you opted for skin-on thighs, and season with freshly ground black pepper. Sear for about 5-7 minutes until the underside is golden brown.
Using tongs, flip the chicken and pour the remaining marinade over the top. Reduce the heat to medium and cover the skillet. Cook for an additional 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
While the chicken is cooking, wash and dry the lettuce leaves. Choose large, sturdy leaves that can hold the chicken and toppings without tearing.
Once the chicken is done, remove it from the skillet and let it rest for a few minutes. Slice the chicken into strips and arrange it on a serving platter. Garnish with sliced jalapeños and fresh cilantro, if desired. Serve alongside crisp lettuce leaves.
