In a large bowl, combine the chicken thighs with minced garlic, minced lemongrass, fish sauce, soy sauce, dark soy sauce, brown sugar, and lime juice. Mix until evenly coated, then marinate for 15 minutes or up to overnight for deeper flavor. Air fry at 425°F for 11–13 minutes, cooking in batches to avoid overcrowding. Let rest for 5 minutes, then slice into thin strips.

Cook the rice noodles according to package instructions. Rinse briefly under cold water, drain well, and set aside. Prepare the vegetables by slicing the cucumber and rinsing and drying the lettuce, mint, and garlic chives. Keep everything separated for streamlined assembly.

To assemble, dip one sheet of rice paper into lukewarm water until just wet (no need to soak the rice paper) then lay it flat on a clean surface. The rice paper will soften within 30 seconds - 1 minute. Layer lettuce in the lower center, followed by cucumber slices, mint leaves, rice noodles, and a few strips of lemongrass chicken.

Fold the left and right sides inward, then fold up the bottom edge and roll tightly like a burrito. Add a garlic chive near the end, letting the tip peek out, and finish rolling. Repeat with remaining ingredients.

In a bowl, whisk together peanut butter, hoisin sauce, chili garlic or sriracha, and warm water until smooth and creamy. Adjust with more water as needed to reach your preferred dipping consistency. You can optionally microwave the sauce for 30 seconds, which heats the sauce and makes it easier to mix and turn smooth.

Serve the rice paper rolls with the peanut hoisin sauce on the side and enjoy immediately for best texture and flavor.