Before starting, wash and dry all produce. Halve radishes, then thinly slice into half-moons.Add radishes, vinegar, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) water to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat.Transfer radishes, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Peel, then finely chop shallot.Core, then cut pepper into 1/2-inch pieces.Peel, then mince or grate half the ginger (whole ginger for 4 ppl).

Heat a large non-stick pan over medium-high heat.When the pan is hot, add half the sesame oil, then shallots, peppers and chicken. Cook, breaking up chicken into smaller pieces, until no pink remains and peppers are tender-crisp, 4-5 min.\*\* Add ginger, oyster sauce, half the sweet chili sauce and 2 tbsp (4 tbsp) water. Cook, stirring often, until ginger is fragrant and sauce thickens slightly, 30 sec to 1 min.

Meanwhile, drain pickled radishes over another medium bowl, reserving 1/2 tbsp (1 tbsp) pickling liquid. Discard remaining liquid.Add remaining sweet chili sauce and mayo to the bowl with reserved pickling liquid. Season with salt and pepper, then stir to combine.

Remove and discard outer layer of lettuce. Halve lettuce head, then cut around core. Separate 8 leaves (16 leaves for 4 ppl) from head. (NOTE: Use remaining lettuce for a future creation!)Divide lettuce leaves between plates, then fill with chicken-veggie mixture.Top with creamy sweet chili drizzle.Garnish with pickled radishes and cashews.