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Heat a skillet over medium heat. Add the chicken thighs skin-side down and cook until golden and crispy. Flip and cook the other side until fully cooked. Let rest for 5 minutes before slicing into thin strips.
In a dry pan, toast the sticky rice over medium heat until golden and fragrant. Allow it to cool, then grind into a coarse powder using a mortar and pestle or a spice grinder.
In a large bowl, combine the sliced chicken, toasted rice powder, shallots, Thai chilies, and coriander.
Add sugar, soy sauce, fish sauce, and oyster sauce to taste. Squeeze in the lime juice and mix well to coat all ingredients evenly.
Plate the chicken salad alongside steamed rice and sliced tomatoes. Garnish with extra coriander if desired.