tablespoons chopped cilantro
tablespoons soy or fish sauce
Marinate the Chicken with half of the fish or soy sauce, and half of the lime juice for about a half hour.
Dice the shallots, green chilies, mint, and cilantro. Remove the seeds from the chiles if you want the dish to be mild, keep them in if you want it hot!
Remove the stems from your dried chilies. Then depending on how hot you want the dish, remove all, some, or none of the seeds. Put the chiles in a 400°F oven for about 3 minutes. They will become very fragrant. Pulse in a coffee grinder until the texture is slightly finer than crushed red pepper flakes, but thicker than a powder.
Toast the rice in a dry frying pan until lightly browned. Some of the rice will explode like popcorn! Pulse the rice in the coffee grinder until it looks like grains of sand. Make sure to not pulse it to a powder!
Cook the chicken with a tiny splash of oil until cooked. When it is fully cooked, but there is still a little liquid in the pan, add the chile flakes. Cook until the liquid in the pan had almost fully evaporated.
Remove from heat and add the green chiles, shallots, mint, and cilantro.
Add the rest of the lime juice and fish or soy sauce.
Just before serving, mix in the toasted rice powder.
Serve room temperature with shredded lettuce and sticky rice.