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Thai Larb Gai

Name: Thai Larb Gai
Ingredients: ¼ cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets); 16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, can be substituted); ½ teaspoon hot chile powder, preferably Thai or Lao; 4 teaspoons fish sauce (nam pla); 5 teaspoons freshly squeezed lime juice; ¼ cup slivered red onions; 2 tablespoons chopped cilantro; 2 tablespoons sliced scallions; 10 whole mint leaves, more for serving; Lettuce leaves; cucumber spears, for serving; 4 cups cooked sticky or jasmine rice, for serving

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¼ cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets)
16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, can be substituted)
½ teaspoon hot chile powder, preferably Thai or Lao
4 teaspoons fish sauce (nam pla)
5 teaspoons freshly squeezed lime juice
¼ cup slivered red onions
2 tablespoons chopped cilantro
2 tablespoons sliced scallions
10 whole mint leaves, more for serving
Lettuce leaves
cucumber spears, for serving
4 cups cooked sticky or jasmine rice, for serving