Heat coconut oil in a cast-iron skillet over medium heat.
Add ground chicken and cook until brown.
Add scallions, carrots, bell pepper, water chestnuts and cook until the veggies are tender.
While the ground chicken and veggies are cooking, make the sauce
In a small bowl combine garlic, ginger root, hoisin sauce, soy sauce, coconut sugar, sea salt, black pepper, and Sriracha (if using)
Reduce the heat to medium-low
Add the sauce to the ground chicken and veggie mix and cook another 5-10 minutes, allowing the flavors to meld
Serve, rolled in butter lettuce leaves
Makes 8 servings and is easily reheated for serving at a later date.