Preheat oven to 425 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Stem cilantro. Remove tough outer skin of lemongrass and halve lengthwise. Smash lemongrass with a small pot to release flavorful oils and mince 2” off the tender, light green end, leaving the the firmer, darker green end whole. Remove ends, peel, and use a peeler to cut carrot and cucumber into ribbons. Rinse chicken wings and pat dry.

Bring a small pot with rice and 2 cups of water to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 20 minutes. Place wings, long pieces of lemongrass, 1 tsp. salt, half the teriyaki sauce and 2 cups water in a medium pot. Bring to a boil, reduce to a simmer and cook for 10 minutes. Strain wings over a bowl. Arrange wings skin side up on baking sheet. Skim fat from chicken-lemongrass broth and season with a pinch of salt and pepper. Set broth aside. Rinse pot.

Roast wings for 30 minutes, turning every 10 minutes, until crisp. Set aside.

In the same pot used for poaching wings, add seasoned rice vinegar, half the honey, carrot, cucumber, ½ tsp. of salt, and ½ cup water. Bring to a boil, remove from heat, steep for 3 minutes and strain vegetables. Set aside. This is a cooking technique called quick or flash pickling and is a great way to infuse a tangy pickled flavor into any vegetable in a hurry.

Warm a medium non-stick pan over high heat and add 1 tsp. olive oil and minced lemongrass and cook for 30 seconds. Add remaining teriyaki sauce, sambal (to taste), remaining honey, and ½ cup chicken-lemongrass broth. Cook for 2-4 minutes, or until sauce turns into a thick glaze. Add wings, toss to coat, and set aside.

Place a portion of rice and pickled vegetables on a plate. Arrange wings on plate and garnish with cilantro leaves. Serve remaining chicken lemongrass broth on the side.