Rainbow Chicken Lettuce Cups

Dice 1.5 pounds of chicken breast into small 1/2-inch cubes and place in a bowl.

Mince 3 cloves of garlic and 1 tablespoon of fresh ginger. Add to the chicken along with 1 tablespoon of gluten-free tamari sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and let marinate for 10 minutes.

While the chicken marinates, prepare the vegetables: dice 1 red bell pepper and 1 yellow bell pepper, julienne 1 large carrot, thinly slice 1 cup of purple cabbage, and chop 4 green onions. Set aside in separate piles to create a rainbow effect.

Carefully separate and wash the butter lettuce leaves, creating 12-15 cup-shaped leaves. Pat dry and refrigerate until ready to serve.

In a small bowl, whisk together 2 tablespoons of gluten-free tamari sauce, 1 tablespoon of rice vinegar, 1 teaspoon of honey, and 1/4 teaspoon of crushed red pepper flakes to make the sauce.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and slightly browned.

Add the prepared vegetables (except the lettuce) to the skillet and stir-fry for 3-4 minutes until they are slightly softened but still crisp.

Pour the prepared sauce over the chicken and vegetable mixture, stirring to coat everything evenly. Cook for an additional 1-2 minutes until the sauce is slightly reduced.

Remove from heat and stir in half of the chopped cilantro.

Dice the avocado and cut the lime into wedges.

To serve, arrange the lettuce cups on plates, fill each with the chicken and vegetable mixture, top with diced avocado, and garnish with remaining cilantro and lime wedges.