Preheat oven to 400°F
Toss cooked rice in 2 tsp each of avocado oil, tamari and chili crisp
Spread rice evenly on a parchment lined baking sheet
Bake for 40-45 minutes until crispy, tossing once midway through to ensure even cooking
Combine warm water and coconut sugar in a medium sized bowl and stir until sugar has dissolved
Add lime juice, rice wine vinegar, fish sauce, minced chilies and garlic to the bowl and mix well
Add chicken, crispy rice, cucumbers, green cabbage, carrot, red onion and fresh herbs to a large salad bowl
Drizzle with desired amount of dressing, toss well and serve
