Heat a wok (or large skillet) over medium heat.
Add chicken and soy sauce to the heated wok (there is no need to add any oil for cooking the chicken). Saute chicken, breaking it apart as it cooks, until cooked all the way through, 8 to 10 minutes.
Turn the heat off under the chicken. Drain any excess liquid out of the pan.
While the chicken is still warm, stir in the shallots.
Set chicken aside and allow it to cool for about 5 minutes.
After chicken has cooled, stir in fish sauce, lime juice, dried red pepper flakes, lemongrass, kaffir lime leaves, fresh herbs, and toasted rice powder.