In a dry sauté pan over high heat, add the uncooked rice and makrut lime leaf (if using). Toast until deep brown—about 3-4 minutes. Stir constantly to prevent burning.

Let it cool slightly, then grind the toasted rice until you achieve a coarse powder consistency.

In a saucepan, simmer the ground chicken with 2 Tbsp water or chicken stock and 1 tsp fish sauce over medium heat. Cook until the chicken is well-done and no longer pink, about 5-7 minutes.

Remove the chicken from heat. In a large bowl, add the cooked chicken, shallots, remaining fish sauce, lime juice, chili flakes, and 2 Tbsp toasted rice powder. Mix until well combined.

Fold in the green onions, cilantro, and mint gently to keep their freshness.

Serve your salad on a large platter, garnishing with additional mint and, if desired, crispy chicken skin. Arrange fresh vegetables around for crunch.

Accompany with warm sticky rice, presenting all the fresh vegetables and salad on the side.