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

Mix the cornstarch and water in a separate bowl until completely smooth. This slurry will thicken your sauce.

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 lightly browned on all sides.

Pour the teriyaki sauce over the browned chicken and bring to a simmer. Reduce heat to medium-low and cook for 5-7 minutes until the chicken reaches 165°F internal temperature.

Stir in the cornstarch mixture and cook for 1-2 minutes until the sauce thickens. If too thick, add 1-2 tablespoons of water to reach desired consistency. Remove from heat.

Carefully separate lettuce leaves from the core and wash gently. Pat dry. Fill each lettuce leaf with teriyaki chicken and top with shredded carrots, cucumber, bell pepper, green onions, sesame seeds, and fresh cilantro. Serve immediately.