To a large non-stick skillet, over medium-high heat, add olive oil and ground chicken.
Cook and crumble until browned.
Remove from stove and drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1 – 2 minutes.
Stir in chestnuts and green onions until tender, about 1 – 2 minutes; season with salt and pepper, to taste.
Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf.
Serve immediately.
