In a large, hot pan over medium-high heat, add the avocado oil to coat the pan then add the chicken, coconut aminos, ginger, garlic, and sugar. Cook 2 minutes, mixing to break up large pieces of the meat.
Add carrots, water chestnuts, and rice wine vinegar then continue to cook until chicken is cooked through, about another 5 minutes.
Remove from heat and stir in chopped Gimme Big Sheets and sesame oil.
To serve, cut each Gimme Seaweed Big Sheets into 4 large squares, making 12 total.
Layer butter lettuce with a large square of Gimme, ground chicken, cilantro, green onions, and roasted peanuts. Serve with a dallop of chili paste if you’d like!
