In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki sauce base. Prep the vegetables and set aside.

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

Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until browned on all sides.

Pour the teriyaki sauce over the chicken and simmer. Reduce heat and cook for 5-7 minutes until the chicken reaches an internal temperature of 165°F.

Stir in the cornstarch mixture and cook for 1-2 minutes until the sauce thickens. Adjust consistency with water if needed. Remove from heat.

Carefully separate the lettuce leaves. Wash and dry them. Fill each leaf with teriyaki chicken and top with vegetables and sesame seeds. Serve immediately.