Carefully, tear lettuce leaves at the bottom of the root. Rinse under water then allow to completely dry.
2. In a large rimmed skillet set over medium heat, cook ground chicken. Break ground chicken up into little pieces using a spatula. Cook until no longer pink and all the liquid has cooked off; about 6-9 minutes.
3. Meanwhile, in a small bowl, whisk together minced garlic, Korean chili sauce, soy sauce, honey, rice vinegar, sesame oil, and granulated sugar.
4. Pour Korean sauce mixture into skillet. Toss mixture together until chicken takes on the color of the sauce. Skillet should come to a simmer, cook until most of the liquid is thick and absorbed by the chicken.
5. Spoon lettuce cups with chicken. Garnish with sliced of Serrano pepper, diced green onions, and sesame seeds.