Low-Carb Chicken Lettuce Wraps

1. In a bowl, whisk together the sesame oil, soy sauce, rice vinegar, salt, pepper, garlic powder, onion powder, ground ginger, and paprika.

2. Add the chicken breast to the bowl, ensuring it is well-coated in the marinade. Marinate for at least 30 minutes, or up to 24 hours in the refrigerator for the best flavor.

3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken on both sides until golden. Add a splash of chicken broth or water to the skillet, cover, and reduce heat to medium-low. Cook for 5-7 minutes, or until the chicken is cooked through.

4. Remove the chicken from the pan and let it rest for a few minutes before slicing or shredding it.

5. While the chicken cooks, make the peanut sauce. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lemon juice, chili sauce, ground ginger, erythritol, garlic powder, and water until the sauce is smooth and has reached your desired consistency.

6. To assemble, place a portion of the sliced or shredded chicken onto a large lettuce leaf. Top with shredded cabbage mix, a generous drizzle of the peanut sauce, and a sprinkle of crushed almonds. Serve immediately.