Ingredients:

• 1 tablespoon vegetable oil
• 1 tablespoon dried red chili flakes, or to taste
• ½  teaspoon paprika
• 2/3 pound skinless, boneless chicken breast or thigh, minced
• 2 teaspoons brown sugar
• 3 tablespoons fish sauce
• 1/3 cup fresh lime juice
• ½  small yellow onion, minced
• 1 tablespoon minced lemon grass
• 3 Kaffir lime leaves, cut into fine slivers
• 2 Roma tomatoes, seeded and chopped
• ½  cup fresh mint leaves
• 4 to 6 red leaf lettuce leaves
• 12 fresh cilantro sprigs for garnish
• ½  head white cabbage, cored and cut into 2-inch wide wedges

Directions:
Heat the oil in a medium nonstick pan over low heat. Add the chili flakes and paprika. Stir for 5 seconds. Add the chicken, brown sugar, and fish sauce and increase the heat to medium. Cook until meat turns white, 3 to 4 minutes. Transfer chicken (but not the juices) to a mixing bowl and add the lime juice, onion, lemon grass, lime leaves, tomatoes, and mint and toss gently. To serve, line salad plates with red leaf lettuce and place a small mound of the chicken mixture on top. Garnish with cilantro and serve with a cabbage wedge.