Whisk together broth, lemon juice, fish sauce, lemongrass or lemon zest, chile sauce or paste, honey, ginger, garlic, and 1 1/2 teaspoons of the oil in a small bowl. Pour about half of this marinade into a shallow dish just large enough to hold chicken. Add the chicken, stirring to coat. Whisk the remaining 1 1/2 teaspoons oil into the remaining marinade and season with salt to use as salad dressing. Cover the chicken and the dressing and refrigerate for 1 hour, stirring the chicken once or twice.