Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add ¼ cup of diced onions and sauté for 2-3 minutes until browned and translucent. Incorporate 2 cloves of minced garlic and 1 tablespoon of freshly grated ginger, stirring for an additional 2 minutes.

Add 10 oz of ground chicken to the pan, mixing well with the sautéed onions. Season with salt and pepper, and cook for approximately 3-4 minutes until golden brown.

In a separate bowl, whisk together ¼ cup of Tamari, 2 tablespoons of Thai sweet red chili sauce, the juice of 1 lime, and 1 teaspoon of maple syrup. Mix until well combined.

Reduce heat to low and add the sauce to the chicken along with ⅓ cup of chopped cashews. Stir to mix well for another 2 minutes.

Remove from heat and fold in ¼ cup of shredded carrots, ¼ cup of chopped scallions, and ¼ cup of chopped cilantro. Stir gently.

Spoon the chicken mixture into individual leaves of butter lettuce and top with additional sauce and sesame seeds if desired.