Toast the jasmine rice until light golden brown in a small saute pan over medium heat, for 6 to 8 minutes. Cool completely and grind in a spice grinder or mortar and pestle until finely ground. Set aside.
Heat the chicken stock in a wok or large saute pan over medium heat. Once the stock is steaming but just below a simmer, add the chicken. Sprinkle with the kosher salt and cook, breaking up the meat with a wooden spoon, until the chicken is just cooked through and no longer pink, about 8 minutes. The chicken will appear pale even when cooked through. Turn off the heat, add the garlic, shallots, galangal and lemongrass and stir to combine.
Combine the lime juice, fish sauce, cilantro, mint, scallions and chiles in a large bowl. Add the chicken mixture and toasted rice and stir to combine. Serve with any or all of the suggested accompaniments.
*Galangal can be found at Asian markets; however, you may substitute an equal amount of fresh ginger if you cannot find it fresh.