Wash and dry produce.

Zest and quarter lime. Trim and thinly slice radishes into rounds. Trim and discard root end from lettuce; separate leaves.

In a small bowl, mix together chili sauce, sour cream, half the green curry paste, 2 TBSP water, ¾ tsp sugar, and juice from half the lime (use all the green curry paste, 4 TBSP water, and 2 tsp sugar for 4 servings).

In a second small bowl, combine radishes, lime zest, vinegar, 1 tsp sugar, juice from one lime wedge, and a pinch of salt and pepper (use 2 tsp sugar and juice from two lime wedges for 4 servings). (Taste and add a pinch more sugar if you like a sweeter pickle.) Set aside to pickle, stirring occasionally.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and edamame; season with a pinch of salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

Remove pan from heat. Pour creamy curry sauce over chicken mixture; stir to coat.

Divide lettuce leaves between plates. Fill with green curry chicken. Top with pickled radishes (draining first) and crispy fried onions. Serve with any remaining lime wedges on the side.