Cook the rice as per the package instructions and then set aside to cool.

Heat the avocado oil in a large, non-stick skillet or saucepan over a medium high heat. Add the ground chicken and cook, breaking it up with a wooden spoon as you go until it has just barely cooked through.

Stir in the minced garlic and ginger. Cook for a minute or two until aromatic. Then reduce the heat to medium before stirring in the lime juice, fish sauce and maple syrup. Allow to simmer and bubble away until the liquid has reduced by half, then add the sliced chili peppers and scallions. Cook until the peppers are just soft and remove from the heat. Stir in the chopped herbs, and season to taste with a little salt, if needed – this will depend on the strength of your fish sauce.

Divide the cooked rice between 4 meal prep containers. If you are planning on serving these bowls warm, add the Chicken Larb and store the salad separately. Put the lids on and store in the refrigerator for up to 4 days. To reheat, loosely cover the meal with the lid and microwave on High in 1 minute blasts until heated through. This recipe is also delicious served cold; in this case, simply spoon the Larb over the rice and store the salad vegetables and a lime wedge in the other compartment of each container.