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Heat oil in large skillet set over medium-high heat; cook chicken, garlic, ginger, salt and pepper, breaking up with wooden spoon, for 10 to 12 minutes or until golden brown and cooked through. Stir in 2 tbsp (30 mL) tamari sauce and sesame oil; let cool completely.
Soak rice paper wraps in cold water until softened and pliable; pat dry and lay flat on work surface. Arrange kale, avocado, carrots, cucumber and chicken over bottom third of rice paper wrappers. Fold up bottom of each wrap over filling, fold in sides and roll up tightly.
Combine peanut butter, rice wine vinegar, sriracha, honey, remaining tamari sauce, and 2 tbsp (30 mL) hot water; stir until smooth. Transfer to serving bowl or ramekin; serve with rolls for dipping.