Add garlic inflused oil to a large skillet and heat over medium heat.
Add grated ginger and red pepper flakes, cook for 1 minute until fragrant
Add in ground chicken and cook until no longer pink; 3-5 minutes
Next, add in chopped water chestnuts, bell pepper, shredded carrots, and scallions. Season with black pepper and stir until combined
Add in oyster or hoisin sauce, low sodium tamari, and sesame oil, mix well.
Divide lettuce between four plates, add about 1/4 cup of chicken mixture to each lettuce cup, top with cilantro, peanuts, and additional scallions if you wish. Serve with sliced cucumbers with a drizzle of sesame oil