In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.

Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.

Add the ground chicken to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.

Mix in the red bell pepper and shredded carrots, cooking for another 2-3 minutes until the vegetables are tender.

In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, lime juice, and red pepper flakes (if using). Pour this mixture over the chicken and vegetable mixture, stirring well to combine. Cook for an additional 2 minutes to heat through.

Remove from heat and let cool slightly.

To serve, spoon the chicken mixture into the lettuce leaves, garnish with chopped cilantro and peanuts, and enjoy!