Heat a large skillet over medium-high heat and add the sesame oil.
Once the skillet is hot, add the garlic, onion and carrots and saute just until the onion and carrots begin to soften.
Add the ground chicken and brown it until it's cooked through and no longer pink.
Add the soy sauce, rice vinegar, brown sugar substitute (or stevia), peanut butter, and sriracha and stir well to combine (a sauce will form as you stir).
Combine the cornstarch and water in a small bowl with a whisk or a fork until the cornstarch has dissolved.
Add the cornstarch mixture to the pan and stir well as the sauce thickens.
Remove the pan from the heat and serve the chicken mixture in its sauce in lettuce wraps (or over rice for a high-carb meal) with some chopped peanuts and sliced green onions.