Gather all ingredients. Wash and dry the vegetables. Shred the carrots, cut the cucumber into matchsticks, and slice the chicken breasts into thin strips.

In a medium bowl, combine peanut butter, sweet chili garlic sauce, lime juice, honey, toasted sesame oil, grated ginger, minced garlic, soy sauce, and rice vinegar. Whisk until smooth. Gradually add warm water, whisking continuously, until the sauce reaches your desired consistency (thick but pourable). Set aside.

Preheat your grill to 400°F. In a bowl, toss the chicken strips with 1/2 cup of the peanut sauce and the kosher salt until well coated.

Grill the chicken strips for 2-3 minutes per side, or until cooked through and no longer pink in the center. Transfer to a plate and tent with foil to keep warm.

Arrange the shredded carrots, bean sprouts, cucumber matchsticks, and grilled chicken on a large platter. Place the remaining peanut sauce in a small bowl in the center. Drizzle a little extra sauce over the chicken and sprinkle with chopped peanuts and cilantro. Serve with butter lettuce leaves for wrapping, either pre-made or DIY style.