Preheat a large skillet over medium/high heat and add olive oil. Then put ground chicken to the skillet and cook for about 10 minutes or until it’s cooked through. Using a spatula, break the chicken into smaller pieces.
When the chicken is cooked through, add sliced water chestnuts and carrots and cook for another minute.
While the chicken is cooking, mix all the sauce ingredients in a small bowl (low-sodium soy sauce, coconut sugar, maple syrup, water, ginger, garlic, and red pepper flakes).
Reserve ¼ cup of the sauce and pour the rest to the skillet with cooked chicken. Mix well and bring it to boil.
Add cornstarch to the reserved sauce mixture and mix well until combined. Add the mixture to the skillet.
Bring it to boil again and cook for 1-2 minutes or until the sauce thickens.
Place butter lettuce leaves on a serving plate. Spoon the cooked chicken mixture on top of the lettuce.
Garnish with sesame seeds and green onions.
You can refrigerate the cooked chicken mixture (without lettuce) for up to 3 days.To warm it up, just place the cooked chicken mixture in a skillet and reheat it for about 5 minutes. Then you can scoop the chicken in lettuce leaves and serve.