Whisk together sesame oil, rice vinegar, soy sauce, chili sauce, ginger, garlic, lime and salt in a small bowl. Set aside.
In a large skillet, heat vegetable oil over medium heat. Add chicken to the pan and cook, stirring occasionally, until browned, about 5 to 7 minutes.
Pour in small bowl of marinade and stir. Add in bean sprouts, red pepper and carrots. Continue to cook until vegetables are tender-crisp, about 3 minutes.
Place clean lettuce leaves on a plate. Top with chicken mixture. Sprinkle with green onions, for garnish.