Bring small pan of water to a boil for the peas. Simmer for approximately 5 minutes, strain and set aside.
While the peas are simmering, make the sauce by whisking together the hoisin, sesame oil, peanut butter, chili garlic sauce, honey, tamari, and brown sugar. Set aside.
Heat 1 tbsp of sesame oil in a pan. Add the diced onion and pepper, sauté until the onion is translucent.
Add the garlic and ginger, sauté for 1 more minute.
Add the ground chicken, continuing to chop up the chicken as it browns in the pan with the onions and peppers. The ground chicken pieces should be about pea sized once the chicken is cooked all the way through.
Add the peas, carrots, and sauce. Sauté for about 3 more minutes, making sure to thoroughly coat the meat and vegetables with the sauce while sautéing.
Construct the lettuce wraps by adding a spoonful of rice, ground chicken and veggies and top with green onions, cilantro, and chopped peanuts.
