Combine water, sugar, and honey in small saucepan. Cook over medium heat, stirring, until sugar is dissolved, about 1 minute. Pour mixture into heatproof bowl. Add crushed red pepper. Cool to room temperature. Add vinegar and fish sauce. Season with salt and black pepper. Set aside. Bruise lemongrass using chef’s knife or rolling pin. Transfer to large, shallow dish. Add cilantro, shallots, and vegetable oil. Mix well. Add chicken. Coat thoroughly with marinade. Cover. Refrigerate overnight. Bring to room temperature before grilling. Light grill or preheat grill pan. Scrape marinade off chicken. Grill, over medium heat, until chicken is golden brown, about 5 minutes. Turn and cook until golden brown, or until internal temperature reaches 165°F. Place chicken on cutting board. Slice chicken crosswise, ⅓-inch thick. Place on 4 serving plates. Sprinkle with mint leaves. Serve with lime wedges. Pass dipping sauce at table. Serves 4.