In a small bowl whisk together soy sauce , rice vinegar, sriracha, oyster sauce , honey , almond butter, salt and sesame oil. Set aside.
Chicken Lettuce Wrap
Heat oil in a large skillet, then add ground chicken and cook for about 3-4 minutes until chicken no longer pink. Remove and set aside.
Next add onion, ginger and garlic- cook until fragrant - about 30 seconds.
Stir in carrots, cook for about a 1-2 minutes, followed by chestnuts and green onions. Be careful not to let the mixture burn. Continue cooking for about 2 minutes. Return the chicken and soy sauce mixture to the pan. Season with salt and pepper, if desired.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, and garnished with sliced almonds and cilantro.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.