Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat until shimmering. Add ¼ cup of diced onion and sauté for 2-3 minutes until it becomes translucent and fragrant.

Stir in 2 minced garlic cloves and 1 tablespoon of fresh minced ginger, cooking for another 2 minutes until the garlic is golden and aromatic.

Add 10 oz of ground chicken to the skillet, breaking it up with a spatula. Season with salt and pepper, cooking for about 3-4 minutes until the chicken is no longer pink.

In a small bowl, whisk together ¼ cup of low sodium tamari, 2 tablespoons of Thai sweet red chili sauce, the juice of 1 lime, and 1 teaspoon of maple syrup. Mix until well combined.

Once the chicken is cooked, pour the prepared sauce over it in the skillet, along with ⅓ cup of chopped cashews. Toss everything together until well coated.

Remove the skillet from the heat and gently fold in ¼-½ cup of shredded carrots, ¼ cup of chopped scallions, and ¼ cup of chopped cilantro.

To serve, take a leaf of butter lettuce and spoon a generous amount of the chicken mixture onto it. Drizzle with extra sauce if desired.