1. 1. Prepare all ingredients: mince garlic, grate ginger, whisk together soy sauce, rice vinegar, honey, sesame oil, and sriracha in a small bowl. In another bowl, mix cornstarch with cold water to form a slurry. Shred carrots, chop green onions and cilantro, and separate lettuce leaves into cups.

2. 2. Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it apart, until browned and no longer pink, about 5-7 minutes. Drain excess fat.

3. 3. Push chicken to one side of the skillet. Add minced garlic and grated ginger to the empty side and sauté for 1 minute until fragrant. Stir into the chicken.

4. 4. Pour the prepared sauce mixture over the chicken and stir. Bring to a gentle simmer.

5. 5. Whisk the cornstarch slurry again, then pour it into the skillet while stirring constantly. Simmer for 1-2 minutes until the sauce thickens and coats the chicken. Remove from heat.

6. 6. Arrange lettuce cups on a platter. Spoon the warm chicken mixture into each cup.

7. 7. Garnish with shredded carrots, green onions, cilantro, chopped peanuts, and sesame seeds.

8. 8. Serve immediately with lime wedges on the side for squeezing.