Crispy Rice Chicken Salad

• ½ cup neutral-flavored oil , (I like avocado or grapeseed oil), divided
• 1 large shallot (or 2 small ones) , thinly sliced
• 2 cups cooked white rice , such as jasmine or long-grain white rice, (preferably a day or two old)
• 1 tablespoon soy sauce
• ½ tablespoon Sambal Olek or chili crunch , (feel free to add more if you want it hotter)
• 4 cups thinly sliced Tuscan kale
• 2 cups thinly sliced green cabbage
• 2 cups shredded rotisserie chicken
• ¾ cup thinly sliced English cucumber , (I slice the cucumber in half length-wise, then cut each half into slices so they are half-moon-shaped
• ½ cup roasted , lightly salted peanuts, finely chopped
• ¼ cup + 2 tablespoons fresh mint , roughly chopped
• ¼ cup + 2 tablespoons fresh cilantro , roughly chopped

Dressing

• 3 tablespoons lime juice
• 3 tablespoons fish sauce , or you could use soy sauce
• 1 ½ tablespoons sugar
• 2 tablespoons reserved neutral oil , (from the ½ cup oil you used to fry the shallot in)
• 1 large garlic clove , pressed
• ¾ teaspoon fresh, pressed ginger , (use 1 teaspoon if you really love ginger)