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Make the Peanut Sauce: Whisk the peanut butter, coconut aminos, rice vinegar, sriracha, ginger, sesame oil, and 3 tablespoons of warm water in a large mixing bowl until fully combined. Add additional warm water, one tablespoon at a time, as needed to thin until the peanut sauce is completely smooth and falls off a spoon without being too watery.
Add the chicken, carrots, and green onion to the bowl and mix to coat in the peanut sauce. If you prefer less sauce: Add the chicken, carrots, and green onions to a separate large bowl. Pour half the Peanut Sauce in and mix to combine. Add more sauce as desired.
Divide the lettuce leaves among four plates (3 to 4 leaves per plate), and evenly divide the chicken mixture between them. Top with the cilantro and peanuts and serve.