In a large skillet, heat 1 tablespoon of oil over medium heat. Add 1 pound of ground chicken and cook for about 7–10 minutes, breaking it up with a spatula until it's browned and no longer pink.

While the chicken is cooking, whisk together the juice of 2 limes, 2 tablespoons of fish sauce, 1 teaspoon of chili flakes, and 2 tablespoons of roasted rice powder in a bowl.

Transfer the cooked chicken into the bowl with the sauce mixture. Add 2 thinly sliced shallots, 1/4 cup of chopped fresh mint, and 1/4 cup of chopped cilantro. Gently combine all the ingredients.

Rinse and separate the butter lettuce leaves, aiming for 8–10 leaves. Place them on a serving platter.

Spoon a generous amount of the Chicken Larb mixture into each lettuce leaf, about 1/4 cup per leaf.

Garnish with additional fresh herbs and a sprinkle of chili flakes if desired. Serve immediately.