Pat the tomahawk steak dry with paper towels. Season generously with salt, pepper, smoked chipotle powder, garlic powder, onion powder, cumin, and paprika. Let it sit at room temperature for about 30 minutes.

In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the tomahawk steak for about 4-5 minutes on each side until it develops a nice crust. Remove the steak and set aside.

In the same skillet, add the sliced shallots and sauté until they become translucent. Stir in the honey, tamarind paste, soy sauce, beef stock, and Worcestershire sauce. Bring to a simmer and let it cook for about 5 minutes until slightly thickened.

Return the tomahawk steak to the skillet, spooning some of the glaze over the top. Cover the skillet and reduce the heat to low. Let it braise for about 2-3 hours, or until the meat is tender and easily pulls apart.

While the steak is braising, combine the chopped lemongrass and heavy cream in a saucepan. Bring to a gentle simmer and let it cook for about 15-20 minutes. Strain the mixture to remove the lemongrass pieces, then return the liquid to the saucepan and simmer until it thickens slightly. Season with salt and pepper to taste.

Once the tomahawk is done braising, remove it from the skillet and let it rest for about 10 minutes. Slice the meat and arrange it on a serving platter. Drizzle with the honey-tamarind glaze and serve alongside the velvety lemongrass jus. Garnish with fresh cilantro.