Combine all ingredients in a large bowl and serve immediately. Adjust any ingredients to taste.
In a small bowl, whisk the cornstarch with the water. Next, whisk in the lime juice, fish sauce, brown sugar, Sriracha and soy sauce (tamari). Set aside.
Heat the oil in a 10 inch cast iron or your favorite skillet over medium heat. Add the onions and cook a few minutes, until they become fragrant. Add the garlic and ginger cook another 1 minutes. Add the carrots, cook 2 minutes.
Increase the heat to medium high and add the ground chicken. Mix in the chicken and make sure to chop it into small pieces as it cooks. Once the chicken is white and has almost cooked through, about 4-5 minutes, pour in the sauce and mix well to combine. Cook for 1 minute until the sauce thickens a bit. Mix in the cilantro.
Remove the skillet from the heat. Arrange the lettuce leaves on a large serving plate. Spoon the chicken filling into the lettuce leaves. Top with any of the serving suggestions. Serve immediately.
Pre heat the oven to 375 degrees F with the racks in the middle. Prepare a cookie sheet with parchment paper or oven proof silicone liner.
Slice the beets and sweet potatoes into 1/2 inch thick sticks. Place on the baking sheet in a single layer.
Drizzle with the oil and maple syrup. Using clean hands, toss with the cinnamon, garlic salt and pepper.
Bake for about 40-45 minutes until slightly browned, caramelized and very tender.
Plate spinach leaves with roasted beets and sweet potatoes. Top with avocado and maple pecans. Serve with lemon juice and olive oil or my Lemon Shallot Vinaigrette or Lemon Honey Salad Dressing.
