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Add the avocado oil and sesame oil to a large skillet over medium heat. Add the onion and cook 3 or so minutes until translucent.
Turn the heat up to medium high and stir in the ground chicken, breaking up any large chunks with a spatula. Cook until the meat is browned, 3 to 5 minutes.
Add in the diced mushrooms and all of the sauce ingredients (hoisin, coconut aminos, bone broth, rice vinegar, chili oil, ginger and garlic) and continue cooking, stirring intermittently for 3 to 5 minutes, until most of the liquid has been absorbed.
Stir in the water chestnuts and green onions and season everything with sea salt and black pepper. Cook another 2 to 3 minutes, until the entire mixture is warmed through. Taste and adjust seasonings if necessary.
Spoon the mixture into individual bibb lettuce leaves (I like to layer two leaves per “wrap” to make them more study). Top with garnishes of choice and serve.