Wash and dry produce.

Trim and discard root end from lettuce; separate leaves. Trim and peel carrot. Using peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim cucumbers and cut into matchsticks. Roughly chop peanuts.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and garlic-ginger scallion paste; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

While chicken cooks, in a medium bowl, combine peanut butter, hoisin, vinegar, ponzu, and 2 TBSP warm water (4 TBSP for 4 servings).

Divide lettuce leaves between plates; fill with carrot, cucumbers, and cabbage. Using a slotted spoon, add chicken. Drizzle with as much peanut sauce as you like. Garnish with crispy fried onions and peanuts. Serve.