Wash and dry produce.

Halve, peel, and thinly slice shallot. Quarter lime. Trim and discard root end from lettuce; separate leaves. Roughly chop cilantro.

In a medium microwave-safe bowl, combine carrots, shallot, vinegar, ¼ cup water, 1 tsp sugar, and a pinch of salt (½ cup water and 2 tsp sugar for 4 servings). Microwave until sugar has dissolved, 40-60 seconds.

Set aside to pickle, stirring occasionally, until ready to serve. TIP: Taste and add another pinch of sugar if you like a sweeter pickle!

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken*, salt, and pepper. Cook, breaking up meat into pieces, until chicken is browned and cooked through, 4-6 minutes.

Add garlic-ginger scallion paste; cook until liquid has evaporated, 30-60 seconds more.

Turn off heat and add a squeeze of lime juice (big squeeze for 4 servings).

While chicken cooks, in a small bowl, combine mayonnaise, Sriracha, and ponzu.

Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Divide lettuce leaves between plates; fill with chicken and pickled veggies (draining first). Drizzle with sauce and garnish with cilantro. Serve with remaining lime wedges on the side.