Preparation

In a medium sauté pan over medium heat, dry toast raw rice, shaking the pan occasionally, until the grains turn golden brown, about 15 minutes. Let cool to room temperature, then transfer to a spice grinder and pulse a few times until coarse ground.

In a large bowl, season ground chicken with 1 tablespoon lime juice, pepper and salt.

Heat avocado oil in a large pan over medium-high heat, then add the ground chicken and cook 6–8 minutes, breaking into small pieces as it cooks. Avoid overcooking and ensure some liquid remains in the pan to keep the meat moist. 

While the skillet is hot, add shallots and stir. Season with fish sauce, remaining lime juice and chili flakes, then add cilantro, mint, green onions and cucumbers. Toss together and adjust seasoning to taste. 

Serve on baby greens topped with toasted rice powder.