1. Prepare Your Sauce: In a small bowl, whisk together the honey, soy sauce (or tamari), rice vinegar, sesame oil, and grated ginger. In a separate tiny bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth to create a slurry. Set both aside.

2. Brown the Chicken: Heat 1 tablespoon of olive oil or avocado oil in a large skillet or wok over medium-high heat. Add the ground chicken and break it up with a spoon. Cook, stirring occasionally, until the chicken is fully browned and no longer pink, about 5-7 minutes. Drain any excess fat from the skillet.

3. Add Garlic and Cook Briefly: Push the cooked chicken to one side of the pan. Add the minced garlic to the empty side and cook for about 30 seconds until fragrant, being careful not to burn it. Then, stir the garlic into the chicken.

4. Pour in the Sauce: Give your prepared honey garlic sauce a quick whisk again (it can separate slightly) and pour it over the chicken in the skillet. Stir well to coat all the chicken evenly.

5. Thicken the Sauce: Bring the sauce to a gentle simmer. Re-whisk the cornstarch slurry and slowly pour it into the simmering sauce while stirring continuously. Continue to stir until the sauce thickens to a glossy, desirable consistency, about 1-2 minutes. It should coat the back of a spoon.

6. Assemble Your Lettuce Cups: Remove the skillet from the heat. Spoon the honey garlic chicken mixture into individual lettuce leaves. Garnish generously with sliced green onions.

7. Serve Immediately: Serve the lettuce cups warm, allowing everyone to build their own for a fun and interactive meal.