In a small bowl whisk together mayonnaise, Sriracha, lime juice, minced garlic, sesame oil and salt until smooth. Taste and adjust heat or acidity. Cover and refrigerate until service. (Can be made up to 2 days ahead.)

Make Sweet Soy-Ginger Glaze

In a small bowl combine hoisin, dark soy, mirin, grated ginger, honey and sesame oil. Whisk until smooth and set aside.

Crispy Wonton Strips (Optional)

If using store-bought crispy wontons, set aside. To make fresh: heat neutral oil in a skillet or deep pan to 350°F (175°C). Stack wonton wrappers and cut into thin strips (about 1/4"). Fry in batches until golden and crisp, 30–60 seconds per batch. Drain on paper towels and season lightly with salt. Let cool.

Cook Chicken Filling

Prep and Toast Aromatics

Pat the diced chicken thighs dry with paper towels. Heat a large skillet or wok over medium-high heat until hot, then add 2 tbs neutral oil. When oil shimmers, add the crushed Szechuan peppercorns and red pepper flakes and toast 10–15 seconds until fragrant (be careful not to burn). Add the whites of the scallions, minced ginger and garlic and stir-fry 20–30 seconds until aromatic.

Brown the Chicken

Add the diced chicken in a single layer. Let cook undisturbed 1 minute to get color, then stir-fry 3–4 minutes until the chicken is mostly cooked through and starting to brown.

Season and Simmer

Stir in light soy, dark soy, Shaoxing wine, rice vinegar and sugar. Pour in the chicken stock (or water). Stir to combine and bring to a low simmer. Mix the cornstarch with 1 tbs water to make a slurry and stir into the pan to slightly thicken the juices, about 30–60 seconds. Taste and adjust seasoning — add up to 1 tbs more light soy or 1 tsp sugar if you prefer sweeter.

Add Glaze and Finish

Pour the prepared sweet soy-ginger glaze into the skillet and toss to coat the chicken. Reduce heat to low and simmer 1–2 minutes until glaze is glossy and clings to the chicken. Stir in half of the sliced scallion greens. Remove from heat and drizzle 1/2 tsp sesame oil over the filling.

Assemble Lettuce Wraps

Arrange lettuce leaves on a platter. Spoon about 2–3 tbs of the chicken filling into each leaf (adjust to taste). Top each with a small drizzle of spicy aioli (about 1 tsp), a sprinkle of chopped peanuts, a few crispy wonton strips, cilantro and toasted sesame seeds. Garnish platter with lime wedges.

Serve

Serve immediately while chicken is warm and wontons are crisp. Provide extra spicy aioli, lime wedges and chopped peanuts at the table for customization.