Separate leaves of lettuce for cups. Pat chicken thighs dry and, on a separate cutting board, cut into 1" dice. Season with a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until browned on two sides, 3-5 minutes.

Add carrot to pan and stir often until carrot is tender and chicken reaches a minimum internal temperature of 165 degrees, 2-4 minutes.

Remove from burner. Stir teriyaki glaze, honey, and Sriracha (to taste) into pan until chicken is fully glazed.

Spoon filling into lettuce cups. Plate dish as pictured on front of card, garnishing lettuce cups with almonds. Bon appétit!