In a bowl, stir together tamari, honey, sesame oil and lime juice. Set aside.

In a pan, heat coconut oil on a medium heat and add the garlic, ginger, and green onion.

Cook gently, stirring occasionally for about 2 minutes.

Add the ground chicken to the pan and cook until chicken is no longer pink, about 5 minutes.

Add the marinade mixture to the pan and allow to cook for another 1-2 minutes until well combined. (For a crispier texture, allow the chicken to cook an additional 3-4 minutes until slightly brown but not burnt.)

Once the chicken is cooked, remove the pan from the heat and set aside to serve.

To serve, spoon about 1/4 cup of the mixture into a large lettuce leaf and serve with the toppings of your choice. (You can keep the vegetables toppings raw for extra crunch, or gently stir-fry them in a little oil and add them cooked if you prefer.)

Serve warm and enjoy!