To make the sauce, In a small boil, whisk lime juice with hoisin, sriracha, sesame oil and soy sauce. Set aside.

In a large pan, heat canola oil over medium-high heat. Add onion and red pepper, cook for 3 minutes.

Add ground chicken, cook and crumble for another 3 minutes until almost cooked. Add water chestnuts, ginger and garlic. Cook another minute.

Add sauce and stir to coat. Cook anther 5 minutes.

Serve in Boston lettuce leaves and top with green onion.