Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Carefully add the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Separate the lettuce leaves. In a bowl, combine the carrots and sliced green tops of the scallions; add the vinegar and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally. In a separate bowl, combine the hoisin sauce, 2 teaspoons of water (or 4 teaspoons for 4 servings), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Pat the chicken dry with paper towels; season with salt and pepper. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the lettuce leaves, scallion rice, cooked chicken, marinated carrots, and peanuts separately. Assemble each cup using 1 lettuce leaf. Enjoy!