Place uncooked sticky rice in a dry wok or frying pan over medium-high heat.
As the rice heats up, shake the pan back and forth or stir with a wooden spoon. After 6-8 minutes, the rice will turn a light golden brown and will smell wonderful.
Carefully "pour" or scoop the roasted rice into a grinder, or you can use a pestle & mortar if you have one.
Grind the rice down to a course powder (sort of like ground peanuts). Set aside until later.
Tip: I find a coffee grinder works best for this. Simply wipe the grinder out with a clean, dry cloth, then pour in your rice and grind up.
Now place 1-2 Tbsp. oil in your warm wok or frying pan and place over medium-high heat. Add the shallots and ground chicken, and stir-fry until the chicken is cooked (about 10 minutes). Add a little water (1 Tbsp. at a time) when the wok/pan becomes too dry.
While chicken is cooking, prepare the fresh greens as well as the dressing. For the dressing, simply stir dressing ingredients together in a cup.
When you're ready to eat, you can either mix this salad in a bowl, or right in your wok (make sure it's off the heat). First mix the lime leaf slivers in with the hot/warm chicken, then add the roasted rice. Next, fold in the greens (argula, coriander, basil, lime leave slivers, and spring onions), and finally toss it all up with the dressing.
Taste-test the salad, adding more fish sauce if you prefer it saltier, or more lime juice if you want it tangier. If too bitter, add a little more sugar.
Serve immediately! Be sure to top each portion with more fresh coriander and basil, and serve extra Nam Prik Pao on the side. Note that this dish can be served warm (as in this recipe) or cold. It can also be eaten with rice. ENJOY!