Marinate chicken with half the fish sauce, juice of one lime, and chilli paste for two hours in the fridge.
Combine cucumbers with remaining fish sauce, vinegar, juice of half a lime, and chillies to marinate for two hours.
Add broccoli, spring onions, and shallots to the chicken and marinate for another 30 minutes.
Strain the cucumber mixture through a sieve and reserve the liquid.
Stir-fry the chicken mixture in a hot wok until cooked through.
Combine the cooked chicken and vegetables with the cucumbers and fresh herbs.
Season with reserved marinade and remaining lime juice to taste.
Divide the salad between two plates and serve.