In a non stick skillet on medium, heat the oil, add onions, garlic and cook until translucent. Add the ground chicken and stir breaking it apart.
In a small bowl mix together, pepper, ginger, and brown sugar. Add to the chicken. Mix well
Mix tamarind paste with fish sauce, chili garlic sauce, and rice vinegar. Add to the chicken mixture.
Mix well until fully cooked. Add the sesame oil, and stir to combine.
Serve on lettuce leaves. Garnish with cilantro and shredded carrots.