In a medium skillet, brown chicken, breaking it up until you have a ground chicken texture. Add chili paste, no soy soy sauce, and hoisin sauce. Mix together and coat the chicken in the sauces.
Finely chop cauliflower or rice in a food processor. Add to chicken mixture and mix until combined and you can't really tell what is the chicken and what is the cauliflower. Add a splash of rice wine vinegar and mix together.
Still in the shredded carrots and cook for 2 more minutes. Remove from heat and add 1/4 cup to each piece of lettuce depending on how big it is.
To make the peanut sauce, heat the peanut butter in a small dish in the microwave for 12 seconds. Remove from microwave and add the no soy sauce and rice vinegar. Mix until you get a sauce consistency and add more rice wine vinegar. water or the squeeze of a lime to thin it out and balance the flavors.
Top lettuce cups with sesame seeds, greens onion, cashews, micro greens, sriracha, and or peanut sauce and enjoy!