Chiffonade the cilantro, mint, and Thai basil.
Dry toast rice in a hot pan until golden and then grind in a coffee grinder until fine.
Put the raw chicken breast, grated ginger and smashed garlic into your food processor (or use ground chicken or mince finely by hand) this works the garlic and ginger into the meat as it’s chopped, giving it more flavor. (Shallots can be added at this time as well.)
Once finely chopped, transfer it to a hot skillet with the coconut oil on med high heat to cook. Stir continuously, breaking up the meat as it cooks and ensuring even cooking.
When it’s done, turn off heat and add 1 Tbsp soy sauce or coconut aminos and 1 tsp fish sauce, stirring to cover evenly and then cover with a lid to keep warm as you assemble the rest of the ingredients.
Make the sauce by mixing all ingredients and adding it to the warm meat, along with your cilantro, right before serving.
Pile the meat on freshly washed and chilled butter leaf or romaine lettuce or cabbage leaves and serve topped with sprinklings of ground toasted rice, mint and basil.
NOTE: If you’re going hotter, you can add more toppings like thinly sliced red onion, chopped green onion and Thai chile peppers to spice things up some more!