In a large skillet, heat coconut oil over medium heat. Add onion, bell pepper, carrot and mushroom and cook for 5 minutes, stirring frequently (veggies will not be fully cooked). Add garlic and fresh ginger and cook for 1 more minute.
Add chicken, seasonings, coconut aminos, sesame oil and rice vinegar to the skillet with the vegetables. Stirring frequently, cook until the chicken is cooked all the way through (about 5 more minutes depending on size of chicken chunks). Season with additional salt and pepper to taste.
When ready to serve, spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf. Garnish with green onions and sesame seeds, if desired.
Enjoy!