Chicken laarb or laarb gai (Thai or Lao salad with chicken)

One of my cousins just breezed in from Indonesia, where he spends half of the year practicing zen and the art of riding the crest of the wave. And he came back with his pocket notebook full of recipes, exchanged with fellow surfisti.
His girlfriend waxed lyrical about something I hadn't heard of yet: laarb. A Lao or Thai dish. It made her feel very healthy, due to the freshness of cilantro and mint leaves, and salad. I remembered her glowing report, so I put in the extra carbon mileage to get the cilantro and the mint.
I prepared the dish with chicken (gai/kai) and soon my kitchen smelled of fresh greens. Some googling taught me that laarb is a Thai or Lao salad that can be made with chicken (gai/kai), pork (moo), or beef (neua/neuow). I'd love an introduction to the pronunciation. Very simple guidelines are given in a blog post from August 16, 2007, by "pokey the dog" and "pinky nice juice." Very nice, indeed.
Here's my contribution to Heart of the Matter #13: party food. Basically wrapping all the ingredients in salad leaves can get a little messy. I know just the party for it: soon, outside, on the summer lawn.

Chicken laarb or laarb gai (Thai or Lao salad with chicken)

Meat:
1 lbs ground chicken (poket the dog: good chicken, like in: grind your own fillets) (or ground pork).
juice of 1 lime
olive oil
1/2 cup chicken stock [or water]
2 thinly sliced shallots (2 large ones, 4 small ones)(here: spring onion)
Start cooking the meat in the olive oil, with the lime. Add the chicken stock after a while, and let simmer. I varied between induction 5 (moderate) and 7 (high), but never let the meat turn brown. Add the shallots, let cook some more. I used 6 spring onions. Put aside.

Dressing: 1 part of Thai fish sauce (e.g. 1,5 tablespoon) to 2 to 3 parts of lime (1 lime). Add 1 tablespoon of Thai chili sauce. Season with salt and pepper to taste.

Greens:
1 cucumber (e.g. unpeeled), cut into "spears" (seeds removed)
A few chopped scallions
A big handful of mint leaves
A big handful of cilantro
Salad leaves (esp. Romaine)

Now take a salad leaf, put the meat on it, the greens over this, and sprinkle with the sauce.
Extras:
My cousin told me to stirfry (dry) rice in oil, and then grind this to a fine rice "flour", to sprinkle over this dish. Supposedly this is very good, but time was lacking.
Add apple slices.
Note: Our salad heads are more fragile than Romaine, but it can be done.