Prepare the crispy rice: Heat the neutral oil in a large skillet over medium-high heat. Spread the cooled rice in an even layer across the pan. Let it cook undisturbed for 4-5 minutes until the bottom gets golden and crispy. Flip sections of rice and cook for another 3-4 minutes. Remove from heat and let it cool slightly.

Cook the chicken: Season chicken breasts with salt and pepper. Grill, bake, or pan-fry until the internal temperature reaches 165°F. Let it rest for 5 minutes, then shred or dice into bite-sized pieces. If you're using rotisserie chicken or leftovers, you can skip this step entirely!

Make the dressing: In a small bowl, whisk together lime juice, fish sauce, rice vinegar, honey, minced garlic, sesame oil, and red pepper flakes if using. Taste and adjust the balance of sweet, salty, and sour to your preference.

Prep the vegetables and herbs: Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop all the fresh herbs. Having everything ready makes assembly a breeze.

Assemble the salad: In a large bowl, combine the crispy rice, chicken, cucumber, tomatoes, red onion, cilantro, mint, basil, and green onions. Pour the dressing over everything and toss gently to combine.

Add the finishing touches: Top with chopped peanuts for extra crunch. Serve immediately for the crispiest rice, or let it sit for 10-15 minutes to allow the flavors to meld together.