Sesame-Ginger Chicken Lettuce Wraps with Cucumber Slaw

Prepare the marinade: In a medium bowl, combine 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon honey, 2 minced garlic cloves, and 1 tablespoon grated fresh ginger.

Trim any excess fat from 1 pound chicken thighs and cut into 1/2-inch pieces. Add to the marinade, toss to coat, and refrigerate for 15 minutes.

While the chicken marinates, prepare the cucumber slaw: Julienne 1 medium English cucumber and 1 large carrot into thin matchsticks. Thinly slice 1 medium red bell pepper and 2 green onions.

In a large bowl, whisk together 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon sriracha, and juice from half a lime. Add the cucumber, carrot, bell pepper, and green onions. Toss to coat and set aside.

Make the dipping sauce: In a small bowl, combine 1 tablespoon soy sauce, 2 tablespoons hoisin sauce, 1 minced garlic clove, 1 tablespoon grated fresh ginger, and juice from half a lime. Mix well and set aside.

Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering. Using a slotted spoon, transfer the marinated chicken to the hot pan, leaving excess marinade behind.

Cook the chicken for 6-8 minutes, stirring occasionally, until golden brown and cooked through to an internal temperature of 165°F (74°C).

While the chicken cooks, carefully separate and wash 8-10 large butter lettuce leaves, then pat dry with paper towels.

Once the chicken is cooked, stir in the remaining 2 sliced green onions and 2 teaspoons of toasted sesame seeds. Cook for 30 seconds more, then remove from heat.

To serve, arrange the lettuce leaves on plates. Divide the chicken mixture among the lettuce cups, top with cucumber slaw, and garnish with 1/4 cup chopped cilantro and the remaining 1 teaspoon toasted sesame seeds.

Serve with the dipping sauce on the side for drizzling over the wraps.