In a saucepan or pot season the rice with salt and pepper. Cook the rice according to the directions on the package. Once tender, drain any excess water if needed. Cover with a lid and set aside to keep warm.
Heat a pot over medium heat. Once hot, add the oil. Saute the onion and garlic, until golden brown.
Add the broth, lemongrass, and chicken. Season with salt and pepper. Cover with a lid and simmer until the chicken reaches an internal temperature of 155°F using a thermometer.
Remove the chicken from the pot. Using two forks pulling in opposite directions, pull the chicken apart to shred. Return the chicken to the pot along with the zucchini and beans; continue simmering until the zucchini is tender. Season with salt and pepper to taste.
Add the cornstarch slurry a little at a time to thicken to a creamy consistency.
Remove from the heat and stir in the cilantro. Remove the lemongrass before serving.
Serve with rice and bread. Garnish with Fresno pepper and cilantro.