Heat oil in a medium skillet over medium heat; add onion, carrot and a large pinch of salt. Cook and stir until onion begins to soften and become translucent, about 3 minutes. Add garlic; cook and stir 3 minutes more. Remove from heat.
Meanwhile, with a food processor running, add ginger, lemon grass and basil. Process until minced. Leave mixture in the food processor, you'll be adding more to it.
Preheat oven to 450°F.
Lightly oil a large glass baking dish.
Remove skin from chicken thighs, taking care to keep the skins in one piece (if the edges are stubborn, use a paring knife to release); reserve.
Cut the meat from the bones (no need to be precise about this, you'll be grinding it in the food processor). (Freeze the bones to use later for stock.)
To the minced herb mixture in the food processor, add meat, vegetables and remaining 5 ingredients (soy sauce through black pepper), pulse until meat is coarsely chopped and other ingredients are well distributed.
Divide meat mixture into six portions. Lay the skin of one thigh flat on a work surface and add one of the meat portions to the center. Wrap the thigh skin around meat mixture, flip over so that the seam is down and place in baking dish. Repeat with remaining meat portions and skin. Season skin with salt and pepper. Roast until skin is crispy and interior temperature reaches 160°F.
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