Prep Ingredients: If using chicken breast/thighs, dice into small, uniform pieces (about 1/4 to 1/2 inch). If using ground chicken, no prep needed. Finely chop the onion. Mince the garlic and grate the ginger. Dice or shred the carrot. Drain and chop the water chestnuts. Slice the green onions, keeping white/light green parts separate from the dark green tops. Wash and carefully separate the lettuce leaves into cup shapes. Pat them dry and set aside.

Make the Honey Garlic Sauce: In a small bowl, whisk together the low-sodium soy sauce (or Tamari/coconut aminos), honey, rice vinegar, sesame oil, and red pepper flakes (if using). In a separate tiny bowl, mix the cornstarch (or arrowroot starch) with 1 tablespoon of cold water to create a smooth slurry.

Cook the Chicken & Aromatics: Heat the avocado oil (or olive oil) in a large skillet or wok over medium-high heat. If using diced chicken, add and cook until lightly browned and cooked through (5-7 mins). If using ground chicken, add, break apart, and cook until browned (5-7 mins); drain excess fat if needed. Add chopped onion; cook 2-3 mins until softened. Stir in minced garlic and grated ginger; cook 1 min until fragrant.

Add Vegetables & Sauce: Add diced/shredded carrots, chopped water chestnuts, and the white/light green parts of the green onions. Sauté for 2-3 minutes until carrots are tender-crisp. Pour the prepared honey garlic sauce mixture over. Bring to a simmer. Give the cornstarch slurry a quick stir and pour it into the simmering sauce. Cook, stirring constantly, for 1-2 minutes, until sauce has thickened.

Assemble and Serve: Remove skillet from heat. Stir in most of the dark green parts of green onions. Serve warm honey chicken filling with crisp lettuce cups. Garnish with reserved green onions, sesame seeds, and other desired toppings.