Creating Lemongrass Chicken with Rice and Zucchini can be straightforward if you follow these simple steps:

1. Prepare the Marinade: In a bowl, combine the minced lemongrass, garlic, ginger, fish sauce, soy sauce, honey, and a pinch of salt and pepper.
2. Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are well coated. Allow to marinate for at least 15 minutes (or up to an hour for deeper flavor).
3. Cook the Rice: Rinse the jasmine rice under cold water until it runs clear. In a saucepan, combine the rice with 3 cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes. Remove from heat and let it sit covered for another 10 minutes.
4. Sauté the Vegetables: In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced zucchini and bell pepper. Sauté for about 5-7 minutes until the vegetables are tender. Season lightly with salt and pepper, then remove and set aside.
5. Cook the Chicken: In the same pan, add another tablespoon of oil if needed and increase the heat to medium-high. Add the marinated chicken thighs and cook for about 5-7 minutes on each side, or until cooked through and nicely browned.
6. Combine: Once the chicken is cooked, mix the sautéed vegetables back into the pan with the chicken. Stir gently to combine and heat through for an additional 2-3 minutes.
7. Serve with Rice: Fluff the cooked jasmine rice with a fork and serve it on plates. Top with the chicken and vegetable mixture.
8. Garnish and Enjoy: Finish with fresh cilantro and serve lime wedges on the side for a bright finish.

These simple steps guide you in creating an incredibly flavorful Lemongrass Chicken with Rice and Zucchini, ensuring a delightful dining experience.