Cut off and discard the very bottom and dry tops of the lemongrass, leaving the thick part in the middle. Peel away and discard the dry outer layers and slice what’s left of the middle into thin rounds. Add the sliced lemongrass, along with the rest of the marinade ingredients, into the bowl of a food processor and pulse until a fine paste forms, about 15 to 20 pulses. Add the chicken to a sealable plastic bag or a glass bowl, and pour over the marinade. Mix everything around until the chicken is thoroughly coated. Seal the bag (or cover the bowl) and refrigerate for at least 2 hours or up to overnight.
When ready to cook, preheat the oven to 425ºF and set a rack in the middle. Line a baking tray with foil and place a wire rack on top.
Rinse the rice under cold water for 2 to 3 minutes (to stop it from sticking), then cook it according to the package directions. When the rice is tender, transfer it to a bowl, stir in the sesame oil and raisins and allow the rice to cool.
In a separate small bowl, stir the dressing ingredients together and set it aside.
While the rice is cooking, lay the chicken, skin-side up, onto the baking tray rack (reserving the marinade) and bake until the chicken is cooked through and the skin is golden and crisp, 30 to 35 minutes (temperature should read about 160ºF on an instant read thermometer). Brush the skin with the reserved marinade halfway through. If you want the skin darker, set the rack under the broiler for a minute or two. Take the chicken out and leave it to rest for at least five minutes.
To the rice salad, add scallions, red cabbage, peanuts and herbs and toss to combine. Give the dressing another stir and pour half of it over the rice salad and toss again. Lay the rice salad onto a platter and top it with the chicken. Serve, with the extra dressing on the side for drizzling.