Heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger. Cook for about 30 seconds until fragrant. Do not let it brown.
Add the ground chicken to the skillet. Break it apart with a spatula and cook until no pink remains, about 6 to 8 minutes. Let excess moisture cook off.
Stir in diced bell pepper, shredded carrots, and green onions. Cook for 2 to 3 minutes until slightly softened but still crisp.
Add soy sauce or coconut aminos. Stir well and cook for another minute. Remove from heat.
In a separate mixing bowl, combine peanut butter, soy sauce or coconut aminos, rice vinegar, and sesame oil. Add warm water gradually and whisk until smooth and pourable.
Taste the sauce and adjust salt or sweetness if needed using a small pinch of monk fruit or stevia.
Spoon the chicken mixture into separated lettuce leaves. Drizzle or dip with peanut sauce and serve immediately.
