Heat 1 tablespoon of butter or oil in a skillet over medium heat. Add 1 pound of ground chicken and cook for about 8–10 minutes, stirring frequently until fully cooked.

In a mixing bowl, combine the juice of 2 limes, 2 tablespoons of fish sauce, 1 teaspoon of chili flakes, and 2 tablespoons of roasted rice powder. Stir until well mixed.

Transfer the chicken to the bowl containing the sauce. Gently stir in ¼ cup of sliced shallots, ¼ cup of fresh mint, and ¼ cup of cilantro.

Separate the butter lettuce leaves and place them on a serving plate.

Spoon a generous amount of the chicken mixture into each butter lettuce leaf.

Optionally sprinkle extra roasted rice powder and minced chili on top before serving.

Store any leftovers in an airtight container for up to 2 days.