Begin by putting the coconut oil in a large frying pan. Once the oil has heated, add the onion and begin cooking on a medium heat until it starts to caramelize. It should turn slightly brown.
Add the minced garlic to the pan and continue to cook for 1 minute. Then add the ginger paste.
Add the ground chicken to the pan. Cook over medium heat and allow to brown. As chicken cooks break it up with a spatula.
While chicken cooks, prepare the sauce by combining the ingredients in a small bowl and whisk together.
Once the chicken has cooked drain any excess moisture.
Add the spices and coconut aminos. Mix the spices in and let the coconut aminos cook down for about a minute.
Reduce the heat and add the sauce to the pan. Allow to simmer for another minute. Stir and remove from head.
Prepare the vegetables by pulling the leaves from the butter lettuce. Remove the outside leaves from the cabbage and slice into thin strips. Shred the carrot with a vegetable peeler. Chop the herbs and green onions. Crush cashews.
Assemble the lettuce wraps, and enjoy!
Any nut butter will work in this recipe, but try to aim for an unsweetened variety. I like the mild nutty flavor of the sunflower butter. Add as much cayenne pepper as you'd like. Cayenne is spicy, while paprika usually is not unless it says something like "hot smoked paprika". If you don't have cayenne pepper on hand but want to add a little kick, you can add 1-2 tsp of chili paste or sriracha to the sauce.