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Mince the garlic, and chop the scallions.
Separate the white and green parts of the scallions.
Add non-stick cooking spray to the frying pan, followed by the garlic, ginger and white parts of the scallions.
Cook for about 1-2 minutes over medium heat, until they become fragrant.
Add the ground chicken to the skillet and cook until the chicken is no longer pink.
In a small bowl, combine the light mayo, sweet chili sauce and sriracha to form the sauce.
Add the sauce to the chicken mixture and toss to coat.
Top with the green parts of the scallions and the sesame seeds.
Serve in lettuce cups with more sriracha.