Heat up a wok or large skillet on high and add oil once it's hot. Add ground chicken and spread across the surface into an even layer.
Cook chicken for 3~4min, breaking apart and stirring occasionally so it doesn't burn.
Add garlic, ginger, and shallot just before chicken is done cooking. Turn down to medium high heat. The shallot will release a bit of moisture, making it easier to scrape up any bits that are stuck to the bottom of the wok/skillet.
Let this cook for another 2~3 minutes on medium high. Meanwhile, mix soy sauce, fish sauce, doubanjiang, maple syrup, cumin, sumac, white pepper, and sambal oelek in a bowl.
Pour the sauce over the chicken and stir to coat evenly. If there is too much liquid, turn the heat up a bit higher and stir constantly until evaporated. Taste test & add more fish sauce, soy sauce, sumac or sweetener as you like. Make sure your kitchen fan is on!
Turn off the heat and stir in the cilantro and mint leaves. Garnish with more mint leaves and other toppings such as fried shallots, peanuts, etc. (which I didn't do but you totally can!)