Heat a large skillet on medium heat with coconut oil and sauté ground chicken with fish sauce, shredded carrots, and half of the amount of tamari until fully cooked, about 5 minutes. Add freshly chopped cilantro and mint, along with maple syrup and lime juice.

Transfer to a large bowl and add remaining tamari, toasted pumpkin seeds, and fresh whole Thai basil leaves, and let cool.

Wash a head a butter lettuce, and remove individual leaves. Place the cooked chicken mixture inside the lettuce leaf, squeeze any extra lime juice you have and roll up to eat.