Coarsely chop cabbage.

Coarsely chop peanuts.

Mince pickled ginger.

Separate leaves of lettuce for cups.

Peel and halve shallot. Slice thinly.

In a mixing bowl, thoroughly combine half the shallot (reserve remaining for vegetables), carrots, seasoned rice vinegar, and a pinch of salt until vegetables are coated. Set aside to pickle, at least 10 minutes.

While carrot pickles, cook chicken.

Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.

Add ground chicken to hot pan. Break up meat until no pink remains and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

Stir in soy sauce until combined. Remove from burner and transfer chicken to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook chicken to medium-high heat. Add 2 tsp. olive oil and remaining shallot to hot pan. Stir constantly until translucent and beginning to get tender, 1-2 minutes.

Add cabbage, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir constantly until beginning to brown and tender, but still crisp, 3-4 minutes.

Remove from burner and transfer vegetables to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook vegetables to medium-high heat. Add pickled ginger, sweet chili sauce, and 1/4 cup water to hot pan and bring to a simmer.

Once simmering, stir occasionally until sauce thickens, 2-3 minutes.

Add chicken. Stir occasionally until coated and warmed through, 1-2 minutes.

Remove from burner.

Place a lettuce cup on a clean work surface (or layer two cups for extra crunch and structural support). Fill lettuce cups equally with chicken and sauce and vegetables. Lettuce should make about six cups.

Stir pickled carrots to recombine.

Plate dish as pictured on front of card, topping cups with pickled carrots and peanuts. Bon appétit!