Make the garlic, ginger pan sauce. Heat a pan over medium-high heat and add the sesame oil. Once hot, add the diced onion and cook for 2-3 minutes until translucent and lightly browned. Add the minced garlic and ginger, and cook for another 2 minutes, stirring constantly.

Cook the chicken. Add the ground chicken to the pan. Break it up with a spoon and toss it with the onion mixture. Season with salt and pepper. Cook for 3-4 minutes until golden brown and no longer pink.

Make the Thai chili sauce. In a small bowl, whisk together the Tamari (or soy sauce/coconut aminos), Thai sweet red chili sauce, lime juice, and maple syrup (or honey/agave).

Add the sauce to the chicken. Sprinkle the chopped cashews over the chicken in the pan. Pour the prepared sauce over the chicken and cashews. Toss to combine. Reduce heat to low and cook for 2 more minutes.

Finish the filling. Remove the pan from the heat. Let it cool for a few minutes. Stir in the shredded carrots, chopped scallions, and fresh cilantro.

Assemble the lettuce wraps. Carefully separate the butter lettuce leaves. Spoon a generous amount of the chicken mixture into each lettuce leaf. Top with a drizzle of extra sauce (if desired) and a sprinkle of sesame seeds.