You'll want to start this meal several hours in advance by marinating your chicken and pickling your cucumbers and cabbage.
To pickle the cucumbers and cabbage, just whisk the water, vinegar, sugar, and salt together in a large bowl until fully combined, add your cabbage and cucumbers, and set aside (I kept my cucumbers in a separate bowl than the cabbage but you don't have to do that).
For the marinade, combine all the ingredients (except chicken) in a large bowl and whisk until fully combined. Add your chicken and let this marinate for at least 2 hours and up to 24 hours.
When you're ready to prepare the lettuce wraps, start by cooking your chicken. Preheat a skillet over medium heat, add some avocado oil, then dump your chicken (with marinade) into the skillet.
Let your chicken cook on one side until it has started to slightly brown (about 3-5 minutes), flip, and cook for an additional 3-5 minutes until the internal temperature reaches 165 degrees F.
Remove the chicken and set aside.
While your chicken is cooking, prepare your peanut sauce by whisking together all the ingredients, then adding more water 1 tbs at a time to thin the sauce out to your desired consistency.
Chop and slice your lettuce wrap toppings, remove the leaves from your lettuce, wash the leaves then pat them dry with a clean towel.
Assemble your wraps any way you like. I prefer to assemble them in this order: cucumbers, cabbage, bell peppers, chicken, cilantro, peanut sauce then chopped peanuts.