Cactus Club copycat chicken lettuce wraps.
Combine all the ingredients, stir and refrigerate.
Combine all the ingredients and stir.
Preheat oven or toaster oven to 350 degrees.
Combine 2 tbsp extra virgin olive oil, 2 tsp sesame oil, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp dried ginger and 1/4 tsp sea salt. Stir until combined. Pour the marinade over the chicken and toss until evenly coated.
Combine the flour and poultry seasoning. Stir. Dredge the chicken in a light coating of flour/cornstarch. Shake off excess.
Sautée the chicken in a non-stick pan in evoo on the stove top on medium heat for a minute on each side or until golden brown. Do this in 3 batches so that the pan is not overcrowded. Set aside the cooked chicken while you finish browning the rest of the chicken. (If you're coating the chicken in almond flour for a Keto variation, sautée the chicken for only 20/30 seconds on each side to avoid burning the almond flour).
Place the browned chicken on a aluminium foil lined baking sheet. Leave space between the pieces of chicken. Finish cooking the chicken in the oven at 350 degrees for 10 - 15 minutes or until the juices run clear. The chicken should be white inside, not pink. (See notes for tempeh cooking instructions).
Pour 1/4 cup of the chili sauce onto the chicken and toss before serving. Pour the remaining sauce in a bowl. Your guests can help themselves to more if they like.
Cut two inches off the base of the head of lettuce. Discard the two outer layers. Cut the head of lettuce in half. Serve with the sauces and toppings.
Bake the tempeh at 350 degrees for 10 minutes. Remove from the oven. Add 1/4 cup of the Korean chili sauce, toss and then bake for 10 more minutes.