In a medium bowl, whisk together the mayonnaise, sweet Thai chili sauce, honey, Mirin, and Sriracha.
Reserve ½ cup of the sauce to cook with and set aside the rest to serve with.
In another bowl, mix the cubed chicken, soy sauce, lime juice, cornstarch, sesame oil, minced garlic, and ground ginger. Let marinate for 5-10 minutes.
Heat 1 tablespoon of olive oil in a large skillet. Once hot, add the chicken and cook undisturbed for 4 minutes. Flip and cook for an additional 3 minutes until the chicken reaches an internal temperature of 165 degrees F.
Add ½ cup of bang bang sauce and stir to coat every piece of chicken in the sauce.
To serve: place rice on the lettuce leaves, top with bang bang chicken, and garnish with cilantro, jalapenos, green onions, lime wedges, and the reserved bang bang sauce.
Notes
Mirin, rice vinegar, and Sweet Thai chili sauce can be found in the Asian food aisle of most major grocery stores.
Iceberg lettuce leaves are sturdy enough to hold the bang bang chicken mixture, but you can also try butter, Boston, bibb lettuce, and romaine.
Rice is optional. Some other ideas include cauliflower rice, brown rice, and couscous.
Instructions for using ground chicken: cook the chicken in a skillet with 1 tablespoon of olive oil (plain, without any of the soy sauce mixture on it). Once cooked, drain the fat. In a small bowl, mix the soy sauce, lime juice, cornstarch, sesame oil, garlic, and ground ginger. Pour over the chicken and cook for a couple of minutes. Proceed with step 4.
Leftovers will store in an airtight container in the refrigerator for up to 3 days. I would keep the lettuce and chicken mixture separate as they can wilt the leaves.