Heat 1 teaspoon of sesame oil in a large frying pan over medium heat. Add the chopped yellow onion and sauté until translucent and fragrant.

Add 1 pound of ground chicken, breaking into small pieces. Cook until fully cooked and no longer pink, draining excess juice as needed.

Mix in chopped water chestnuts, minced garlic, ginger, the remaining sesame oil, soy sauce (or coconut aminos), honey, rice wine vinegar, and Sriracha. Stir well and let meld.

Dissolve 2 teaspoons of arrowroot starch in cold water, whisk until smooth. Gradually add to the pan, stirring continuously until the filling thickens.

Wash and dry one head of butter lettuce, separating leaves while keeping them intact.

Spoon the savory chicken mixture into each lettuce leaf and top with your favorite optional toppings.