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Combine olive oil with curry paste, curry powder, garlic powder, ginger paste, and a couple large pinches of salt and pepper in a bowl.
Add chicken and toss to coat evenly.
Cover and marinate for 1-2 hours in the fridge.
Let the chicken sit out at room temp for 15-30 minutes.
While the chicken is coming to room temp, make the easy peanut sauce and set aside.
Heat a large cast iron pan, skillet, or cast iron griddle pan over medium heat.
Once hot, add chicken in a single layer, cooking it in batches depending on the size of your pan.
Cook, occasionally flipping until a dark golden brown crust forms on all sides of the chicken and the chicken is cooked through.
Add chicken to the butter lettuce along with easy pickled veggies and peanut sauce. Garnish with cilantro, green onion, and chopped peanuts, and enjoy!