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Chop the half onion, three green onions, and eight ounces of water chestnuts, then set them aside.
In a separate bowl, combine a quarter cup of hoisin sauce, two tablespoons of soy sauce, one tablespoon of rice vinegar, one teaspoon of sesame oil, one teaspoon of sriracha, and two minced garlic cloves to create the sauce. Set this mixture aside.
Heat a black stone grill on high and add avocado oil to prepare the cooking surface.
Add one pound of ground chicken to the grill and cook it thoroughly.
Once the chicken is cooked, incorporate the chopped onions, green onions, and water chestnuts into the chicken.
Create a well in the center of the mixture, stir the sauce well, and pour it into the well.
Use butterhead lettuce (or your choice of romaine or iceberg) to scoop the mixture into each lettuce leaf.