Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes until translucent.

Stir in 3 cloves of minced garlic and 1 tablespoon of freshly minced ginger. Cook for another 2 minutes until fragrant.

Add 1 pound of ground chicken to the skillet and cook for 3-4 minutes, stirring occasionally until fully cooked.

In a mixing bowl, combine 3 tablespoons of Tamari, 2 tablespoons of Thai sweet red chili sauce, the juice from one lime, and 1 tablespoon of honey or maple syrup.

Pour the sauce over the cooked chicken mixture in the skillet. Add ½ cup of chopped cashews and simmer on low heat for 2 minutes.

Remove from heat and gently stir in 1 cup of shredded carrots, ¼ cup of chopped scallions, and ¼ cup of chopped cilantro.

Take individual butter lettuce leaves and scoops a generous amount of the chicken mixture into each leaf. Serve with additional sauce or sesame seeds if desired.