In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined to create teriyaki sauce. While the sauce rests, prep your vegetables.

Mix the cornstarch and water in a separate small bowl until completely smooth.

Heat the olive oil in a 12-inch skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until browned.

Pour the teriyaki sauce over the chicken and bring to a simmer. Reduce heat and cook until the chicken reaches 165°F.

Stir in the cornstarch mixture and cook for 1-2 minutes until the sauce thickens. Add water if needed to reach desired consistency.

Separate lettuce leaves and wash. Fill each leaf with teriyaki chicken and top with vegetables. Serve immediately.