In a medium bowl, combine soy sauce, fish sauce, honey, brown sugar, lime juice, Thai chili paste, minced garlic, grated ginger, and red chili flakes. Whisk together until the sugar has fully dissolved and the marinade is smooth.

Cut the boneless skinless chicken thighs into uniform bite-sized pieces for even cooking. Add the chicken to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes.

Heat a large skillet over medium heat and add the vegetable oil. Once the oil is shimmering, remove the chicken from the marinade and place it in the skillet in a single layer. Cook for 8-10 minutes, turning occasionally until it's golden brown and cooked through.

Pour any remaining marinade into the skillet. Continue cooking for an additional 2 minutes while stirring gently, allowing the sauce to reduce and thicken into a glossy glaze.

Transfer the Sweet And Spicy Thai Chicken to a serving platter. Garnish with freshly chopped cilantro, sliced scallions, and crunchy roasted peanuts before serving.