Add the uncooked sticky rice to a medium cast-iron or stainless-steel skillet. Dry-toast over medium heat for about 15 minutes, stirring or shaking the pan often, until the grains are evenly golden brown.

Transfer the rice to a plate and let it cool completely. Grind it in a spice grinder or clean coffee grinder until it forms a coarse powder. Do not grind it into a fine flour.

Chop the shallots, cilantro, mint, and scallions. Keep them separate because they are added at different stages.

In a large bowl, season the ground pork with 1 tablespoon lime juice, pepper, and salt.

Heat the avocado oil in a 10 or 12-inch skillet over medium heat until the pan feels warm (not sizzling hot).

Add the pork and cook for 8 to 10 minutes, breaking it into small crumbles as it cooks. Cook until the pork is cooked through, but do not let the skillet become completely dry. Leave a small amount of cooking liquid in the pan to keep the pork moist. Turn off the heat.

While the skillet is still hot, stir in the shallots. The remaining heat will soften them slightly and release their aroma.

Add the fish sauce, chili powder, and the juice of ½ lime. Toss well, then fold in the cilantro, mint, and scallions.

Taste before adding more lime. Add the remaining lime juice as needed, depending on how bright and citrusy you like your larb. Adjust with more fish sauce or chili powder to taste.

Transfer the pork larb to a serving plate and let it rest at room temperature for 5 minutes.

Stir in the toasted rice powder 1 tablespoon at a time until it reaches your preferred texture. Serve at room temperature with sticky rice, vegetables, and lime wedges.