Tangy Peanut Chicken Lettuce Boats

Blend creamy peanut butter, honey, 1 tablespoon olive oil, water, rice vinegar, low sodium soy sauce, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper until smooth in a blender. Refrigerate while preparing the other components.

Prepare the veggies while chilling the sauce: rinse and thoroughly dry the lettuce, julienne the bell pepper, use pre-packaged matchstick carrots, cut cucumber into matchstick pieces, and finely chop the peanuts.

Meanwhile, season chicken breasts all over with 1 tablespoon olive oil, ground cumin, ground turmeric, remaining salt, and black pepper. Let it marinate for about 15 minutes.

Heat a large non-stick pan on medium-high heat and cook the seasoned chicken until golden and fully cooked through, about 5-7 minutes per side. Let it rest for a few minutes and then dice into bite-sized pieces.

To assemble the lettuce boats, divide the diced chicken, julienned bell pepper, matchstick carrots, cucumber, and chopped peanuts evenly among the lettuce leaves. Drizzle generously with the chilled peanut sauce. Garnish with fresh cilantro and serve with a lime wedge for an extra zing.