Chop your chicken finely with a sharp knife or food processor until it's ground.
Prepare your herbs by slicing the shallots and chopping the cilantro and mint.
Prepare your toasted rice by heating uncooked sticky rice on medium heat until it turns golden brown. Take off of heat and grind with mortar and pestle, or better yet, a coffee grinder until the rice particles are medium to fine in texture.
Heat a pan to high heat. Add 2 Tablespoons of water (it should sizzle immediately) and then add the ground chicken. Cook until it's done and then transfer to a serving dish.
Add the fish sauce and lime juice to the cooked chicken, starting with 1 Tablespoon of each and adjusting as needed according to your tastes. Then add the herbs, toasted rice, and chili flakes and mix everything together.
Place a spoonful of the warm larb in a piece of cool butter leaf lettuce and enjoy!