Step 1

Cook enough rice to yield 2 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what kind you use.

Step 2

In a large bowl add the oyster sauce, honey, soy sauce, sesame oil, sriracha, and garlic. Stir to incorporate. Add in the chicken and toss to coat. Place in the fridge and allow to marinate for at least 30 minutes.

Step 3

Preheat your oven to 425°F.

Step 4

Cut the onion into thin slices.

Step 5

Place the chicken on a sheet pan and bake for 10-12 minutes.

Step 6

Remove the pan from the oven and turn the oven to broil. Add the onions in the spaces around the chicken. If the chicken has released a lot of water it may be helpful to drain some of it off the pan.

Step 7

Place the sheet pan on the top rack and watch it carefully so it doesn't burn. The goal is to brown the chicken and develop color. It will take 5-10 minutes. If there is too much liquid on the pan it can prevent browning.

Step 8

Stir the onions around after a few minutes. You may need to remove the chicken and continue cooking the onions until they are caramelized.

Step 9

Once finished cooking, allow the chicken to rest for 5 minutes then cut into thin slices.

Step 10

You should make these in advanced. They will last a very long time in the fridge. Having them on hand at all times isn't a bad idea. They can be added to a lot of things.

Step 11

Mix together the vinegar, water, sugar and salt.

Step 12

Using a vegetable peeler, create carrot ribbons and add to the brine. Place in the refrigerator to store.

Step 13

Mix the mayo and sriracha together.

Step 14

Wash and dry the lettuce leaves on a paper towel.

Step 15

To construct the wraps place a layer of rice down first, then the chicken and onions, pickled carrots and season lightly with salt. Top with the sriracha mayo.

Step 16

This recipe makes 5 servings. Divide the ingredients 5 ways.

Step 17

You can meal prep this if you wish but don't construct the wraps in advance. You will want to store the hot and cold components of the meal separately so that you can heat the chicken and rice without wilting the lettuce.