In a bowl, stir together tamari, honey, sesame oil and lime juice. Set aside.
In a pan, heat coconut oil on a medium heat and add the garlic, ginger, and green onion. Cook gently, stirring occasionally for about 2 minutes.
Add the ground chicken to the pan and cook until chicken is no longer pink, about 5 minutes.
Add the marinade mixture to the pan and allow to cook for another 1-2 minutes until well combined. (I like to let my chicken go an extra couple of minutes because I like it a little crispy in the pan, but the texture is up to you.)
Once the chicken is cooked, remove the pan from the heat and set aside to serve.
To serve, spoon about 1/4 cup of the mixture into a large lettuce leaf and serve with the toppings of your choice. (I like to keep my vegetable toppings raw for extra crunch and texture, but certainly gently stir-fry them and add them cooked if you prefer.)