I’ve got to give most of this recipe credit to Ree Drummond from the Food Network. However, I did put a little of my own spin on it by swapping out some of her ingredients. I also gave myself a pat on the back for this one because it came out tasting better than any Thai lettuce cup I have had in a restaurant!
Ingredients: Sriracha, sesame oil, fresh garlic cloves, fresh ginger, vegetable oil, white rice vinegar, salt, soy sauce, cashews. Let sauce marinate with chicken cutlet strips for about 2 hours. On a cast iron skillet, throw on marinated chicken and yellow onion. Cook this until slightly browned and burned. Bake the rest of the way until chicken temperature hits 165 degrees F.
The black rice is made with vegetable oil, salt, onions, garlic powder, and cumin. 
The Looseleaf Cookbook 