Using a sifter, dust the Boneless, Skinless Chicken Thigh (3) with Arrowroot Starch (to taste). Add to a bowl.
Combine the Coconut Sugar (2 1/2 tablespoon) and Coconut Aminos (1/4 cup) and add to the chicken. Marinate in the fridge for one hour.
While marinating, prep the vegetables. For the Scallion (1 bunch), slice the white part into thin slices and the green leafy parts into 1-inch pieces.
Heat a wok or saute pan to medium-high heat. Add a splash of Avocado Oil (to taste) and tilt the pan to coat all sides. If using a wok, the wok will start to smoke.
Transfer the chicken from the marinade (reserving marinade) to the pan and stir quickly. Cook until all pieces of chicken are browned. Once browned, add the marinade and cook for a minute until reduced.
Add the Fresh Ginger (1 tablespoon) and Garlic (1 tablespoon) and cook until fragrant, 45 seconds. Add the scallions and Water Chestnuts (1/4 cup) and cook until the scallions are tender and wilted, about 1-2 minutes.
Mix together the Rice Vinegar (2 tablespoon) and Coconut Sugar (1 teaspoon). Deglaze the pan with the Chicken Stock (1/4 cup) and vinegar combo. Once the liquid boils, reduce the heat to allow it to glaze the chicken.
Serve the chicken inside the leaves of the Bibb Lettuce (1 head). Serve with a drizzle of Sriracha (to taste), or make a dipping sauce using 1/4 cup coconut aminos, 1 tablespoon honey, dash of sambal oelek, and sprinkle of sesame seeds.