Season chicken with olive oil, salt, and pepper. Grill or pan-sear over medium heat for about 6–7 minutes per side until cooked through. Let it rest for 5 minutes before shredding.
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, and sriracha until smooth.
In a large bowl, combine shredded chicken, carrots, cabbage, cilantro, peanuts, and green onions. Pour in the dressing and toss well to coat evenly.
Scoop a generous spoonful of the salad mixture into each lettuce leaf. Serve immediately for maximum crunch and flavor.
