Set aside ⅒ of the rice for the toasted rice powder (if using). Cook the remaining rice following packet instructions.

Season the chicken thighs with salt and black pepper on both sides. Place them skin-side down in a cold frying pan, then set over a medium heat. Cook for 5-7 mins until the fat has rendered and the skin is golden and crisp. Flip and cook for another 2-3 mins or until cooked through. Set aside to rest for at least 3 mins.

For the salad, pick and roughly chop the mint and coriander leaves. Thinly slice the banana shallot and spring onion. Julienne the cucumber into thin matchsticks.

To make the toasted rice powder (if using), add the reserved raw jasmine rice to a dry frying pan and toast over a high heat for 2 mins, moving the pan constantly to prevent burning. Once lightly golden, transfer to a pestle and mortar or spice grinder and grind into a coarse powder.

For the dressing, mix the fish sauce, palm sugar and chilli flakes together in a bowl. Squeeze in the juice of ⅔ of the lime, setting aside the remaining lime for garnish. Stir well until the sugar dissolves.

Slice the rested chicken into 1cm strips. Add to a large bowl along with the mint, coriander, banana shallot, spring onion, cucumber and toasted rice powder, if using. Pour over the dressing and toss well.

Cut the remaining lime into wedges and serve up with the chicken, rice and fresh herb salad.