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Start cooking the quinoa according to the package instructions.
Preheat a large skillet to medium heat.
Add the avocado oil, and once hot, add the ground chicken.
Cook for about 5-7 minutes, stirring occasionally, until fully cooked.
Next, add the chopped onions and mushrooms and saute for about 5 minutes until soft.
Meanwhile, in a small bowl, add the teriyaki sauce, soy sauce, sesame oil, minced garlic, ginger powder, and red pepper flakes. (omit red pepper flakes if you don’t like a spicy kick)
Mix until everything is well incorporated.
Once the veggies are soft, add the cooked quinoa (it should be just over a cup of cooked quinoa), then the sauce.
Mix well and let it simmer for a couple of minutes until the sauce is well soaked into the meat mixture.
Place as many of the bibb lettuce leaves as you’d like on a plate and add a scoop of the meat mixture to each one.
Top with sliced green onions and a drizzle of sriracha.
Enjoy!