Zest the Lime (1) and set it aside. Slice 1/4 inch off of each end of the zested Lime. Cut it in half, lengthwise and juice one of the halves. Set the other half of the lime cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
In a small bowl or measuring cup, combine the Fresh Ginger (1 tablespoon), Garlic (2 clove), 2 teaspoon of Lime Zest, 1 tablespoon of Lime Juice, Rice Vinegar (1 tablespoon), Low-Sodium Soy Sauce (1/4 cup), Olive Oil (1 tablespoon), Fish Sauce (1 1/2 tablespoon), Brown Sugar (2 tablespoon), and Serrano Chili (2).
Stir until brown sugar dissolves.
Place the trimmed meaty Chicken Thigh (4) in a zip-top plastic bag and pour the marinade over them. Squeeze the air out of the bag and seal it tightly. With your hands work the chicken thighs into the marinade until well coated.
Place the bag on a rimmed baking sheet and refrigerate for 8-10 hours or overnight.
Preheat the oven to 450 degrees F (230 degrees C).
Slice the Vidalia Onion (1) crosswise in about 1/4-1/2 inch rings and arrange them on a rimmed baking sheet. Remove the chicken thighs from the marinade and pat them dry with a paper towel. Arrange the chicken on top of the onions.
Bake for 25-30 minutes or until skin is crispy and meat is cooked through.
To serve, arrange the onions on a plate and top with the chicken thighs. Sprinkle with Fresh Cilantro (to taste), Lime Wedges, and sliced additional Serrano Chili (to taste) if desired.