Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil. When hot, add the ground chicken and break it up with a spatula. Cook, stirring frequently, until no longer pink and lightly browned in spots, about 6–8 minutes.

Lower heat to medium. Add 2 tablespoons water or chicken broth to the pan to create a bit of steam and help cook the meat evenly, scraping up any brown bits. Continue cooking until the liquid has evaporated, about 1–2 minutes. Remove the pan from heat.

Dressing & Seasoning

Make and combine dressing

While the meat is hot (but off the heat), immediately add 2 tablespoons fish sauce, 3 tablespoons fresh lime juice, 1 teaspoon soy sauce (optional), and 1 teaspoon sugar to the cooked meat. Stir thoroughly so the hot meat absorbs the dressing flavors. Taste and adjust: add a little more fish sauce for saltiness, more lime for acidity, or a pinch more sugar to balance.

Add chili: stir in 1 teaspoon chili flakes or the minced Thai chilies. Adjust heat to your preference.

Add toasted rice powder: stir in 2 tablespoons ground toasted rice until evenly incorporated. This will slightly thicken the mixture and add the nutty aroma typical of larb.

Aromatics & Herbs

Prepare and fold in aromatics

Allow the meat mixture to cool for 2–3 minutes (warm, not piping hot), then fold in the thinly sliced shallots, 1 cup chopped mint, 1/2 cup chopped cilantro, and the sliced green onions. Folding while still warm helps the shallots soften slightly and herbs release fragrance without wilting completely.

Vegetables & Serving

Arrange and serve

Arrange romaine or butter lettuce leaves on a platter. Spoon the warm larb into the lettuce leaves to make individual cups. Garnish with thin cucumber slices, halved cherry tomatoes, and a few thin red onion slices if using.

Serve immediately with extra lime wedges on the side for additional acidity.

Optional Crunch & Garnish

Finish: sprinkle an extra teaspoon of toasted rice powder and 2 tablespoons crushed peanuts or toasted cashews over the top for crunch. Offer additional chili and fish sauce on the side for diners to adjust seasoning.