In a small saucepot over medium-high heat, bring 3/4 cup of water and Brown Rice (1/4 cup) to a boil.
Reduce heat to medium, cover and simmer hard for 15 minutes until all water has been absorbed or rice is cooked.
Remove from heat and fluff rice with a fork. Cover and keep warm.
Peel the Sweet Onion (1) but dice only half of it. Chop Garlic (2 clove). Peel and mince Fresh Ginger (0.25 ounce). Set aside.
Slice the Red Fresno Chili Pepper (1) in half and remove the stem and seeds and discard. Chop the chili into 1/4 inch pieces. Slice green part of the Scallion (2 stalk) into 1/4 inch thin slices. Set aside.
Using a colander, strain the Water Chestnuts (1/2 cup) and slice only half into quarters. In a small bowl, mix together 1 cup of water and Chicken Base (1 tablespoon).
Heat a large saute pan over medium-high heat and add 1 tablespoon of olive oil. Season the Chicken Thigh (2) with 1/4 teaspoon each of salt and pepper. When the oil is hot, add the chicken and sear for 4 to 5 minutes on each side or until cooked through.
Once cooled, dice the chicken into 1/2 inch pieces and set aside.
In the same saute pan over medium-high heat, add onions and saute for 3 minutes.
Add the garlic cloves, fresh ginger and fresno chile. Saute for 1 minute.
Add the quartered water chestnuts and cook an additional minute.
Add diced chicken, 2 tablespoons of chicken broth, Tamari Soy Sauce (1 tablespoon), Rice Vinegar (2 tablespoon), and 1/4 teaspoon pepper. Add rice and cook for 3 minutes.
Remove from heat and fold in green onion.
Place two Butter Lettuce (4 piece) leaves on each plate and divide chicken and rice mixture equally among them.
Garnish with the Black Sesame Seeds (1/2 teaspoon).