Step 1

In a 12-inch skillet over medium, toast the rice, stirring often, until golden brown, 6 to 9 minutes. Transfer to a small bowl and cool for about 10 minutes; set the skillet aside.

Step 2

While the rice cools, in a small bowl, stir together the lime juice, fish sauce, ginger, garlic, chili and shallot; set aside.

Step 3

Using a spice grinder or mortar and pestle, pulverize the toasted rice to a coarse powder. Return the powder to the bowl and set aside.

Step 4

In the same skillet over medium-high, heat the oil until shimmering. Add the chicken and ½ teaspoon salt; cook, breaking the meat into fine bits so there are no clumps, until no longer pink, 4 to 5 minutes. Immediately remove from the heat and stir in the shallot mixture. Toss in the cilantro, mint and half of the rice powder; let stand for 5 minutes. Taste and season with salt, then transfer to a serving platter and sprinkle with the remaining rice powder.