Trim the excess fat from the chicken thighs and pound to an even thickness of about 1/2 inch.

In a ziplock bag, combine lime juice, neutral oil, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, and red chili flakes. Add chicken and marinate for at least 30 minutes.

Preheat the grill to medium-high heat around 400°F (200°C), lightly oiling the grates.

Remove chicken from the marinade, let excess drip off, and grill for 3-5 minutes per side until the internal temperature reaches 160°F (71°C).

Let chicken rest for 5 minutes, then slice or serve whole, garnishing with cilantro.