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Heat sesame oil in a skillet over medium-high heat. Add diced onions and sauté for 2-3 minutes until softened and translucent. Add minced garlic and ginger, stirring continuously for another 2 minutes.
Add ground chicken to the skillet, breaking it up with a wooden spoon. Season lightly with salt and pepper. Cook for about 3-4 minutes until golden brown and fully cooked.
In a small bowl, whisk together soy sauce, Thai chili sauce, lime juice, and maple syrup (or honey).
Pour the sauce over the cooked chicken and sprinkle with chopped cashews. Stir everything together, then reduce heat to low and let cook for an additional 2 minutes. Remove from heat, allowing the mixture to cool slightly before adding shredded carrots, scallions, and cilantro.
Place a spoonful of the chicken mixture into each butter lettuce leaf. Top with additional pan sauce and a sprinkle of sesame seeds. Repeat with remaining lettuce leaves and serve immediately.