Heat a dry skillet over medium heat and add ¼ cup raw sticky rice. Stir constantly for 5 minutes until golden and fragrant. Transfer to a plate to cool, then grind in a spice grinder or mortar and pestle until coarse powder forms.
¼ cup toasted sticky rice
In the same skillet over medium heat, add ground chicken and break it up with a spoon. Cook for 8-10 minutes, stirring frequently, until no pink remains and the internal temperature reaches 165°F. Remove from heat immediately and let cool for 2-3 minutes.
1 lb ground chicken
While chicken cools, slice shallots paper-thin, chop scallions, mince chilies, and roughly chop mint and cilantro. Keep herbs separate until final assembly.
3 pieces shallots, 2 stalks scallions, 1 to 2 fresh chilies, ½ cup fresh mint, ½ cup fresh cilantro
In a large mixing bowl, combine fish sauce, fresh lime juice, and sugar if using. Stir until sugar dissolves.
3 tbsp fish sauce, 3 tbsp fresh lime juice, 1 tsp sugar
Add cooled chicken, toasted rice powder, shallots, scallions, chilies, and herbs to the bowl with dressing. Toss gently with a spoon until everything is coated but herbs are not crushed. Taste and adjust lime, fish sauce, or chilies to preference. Serve immediately in lettuce cups or over rice.
1 lb ground chicken, ¼ cup toasted sticky rice, 3 pieces shallots, 2 stalks scallions, 1 to 2 fresh chilies, ½ cup fresh mint, ½ cup fresh cilantro
