Larb Gai: Thai Chicken Salad

Name: Larb Gai: Thai Chicken Salad
Ingredients: For the Salad Dressing; 1 lime (juiced, 1/4 cup); 4 tablespoons fish sauce; 2 tablespoons brown sugar; 2 cloves garlic (minced); 1/2 teaspoon cayenne pepper; 1/2 to 1 fresh red chili (minced, or 1/3 to 1/2 teaspoon dried crushed chili); For the Salad; 4 to 5 cups fresh arugula (loose cups, or other garden greens of your choice); 10 to 15 mint leaves (chopped finely); 3 green onions (sliced); A handful of fresh basil; 1 small red bell pepper (diced); 1/2 cucumber (sliced or diced); 4 tablespoons uncooked sticky rice (or Japanese sweet rice, or 3 to 4 tablespoons chopped peanuts or cashews); 1 to 2 tablespoons oil (for stir frying, a neutral oil like canola or vegetable is best); 1 shallot (or 1/4 cup chopped onion); 1/2 pound chicken breast (chopped up into small pieces, or ground chicken, pork, or turkey); Optional: 4 makrut lime leaves (cut into thin slivers with scissors); 2 tablespoons fish sauce (for frying chicken); Water (as needed)