Begin by adding the ground chicken to a pan and cook over medium-high heat until it’s cooked through and broken up. No need to add oil or salt.
Meanwhile, mix together fish sauce, sweet chili, dark soy sauce, sambal + lime juice. Set aside.
Once the chicken is cooked through, add the shredded carrots, cherry tomatoes, and shallots and stir. Turn the heat off and let the residual heat slightly cook the vegetables for 2 minutes. Add in the sauce and toss to coat.
Top with cilantro and mint, toss again and serve with either rice or lettuce wraps!
My recipe calls for thick soy sauce which is much thicker (obvi lol) and sweeter than the regular kind. If you don't have this, you can totally use regular soy sauce but cut the amount in half but add about 1 tsp of white sugar.