In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, cornstarch, and red pepper flakes. Set aside – this will be your flavor powerhouse.

Carefully separate lettuce leaves, choosing the larger, cup-shaped ones. Rinse gently and pat dry. Arrange on a serving platter – they're going to look gorgeous.

Heat vegetable oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic and ginger, cooking for another 30 seconds until fragrant. Your kitchen should smell absolutely amazing right about now.

Add ground chicken to the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes until the chicken is fully cooked and starting to brown. This is where the magic happens – don't rush this step.

Stir in diced water chestnuts and cook for another 2 minutes. These little gems add the perfect textural contrast to your salad chicken wraps.

Pour your prepared sauce over the chicken mixture and stir everything together. Cook for 2-3 minutes until the sauce thickens slightly and coats everything beautifully.

Remove from heat and stir in chopped green onions. Serve immediately with lettuce cups, fresh cilantro, lime wedges, and any other desired toppings.