Combine soy sauce, rice wine vinegar, oyster sauce, sugar, and chicken stock. Set aside.
Heat a non-stick skillet over medium heat. Add sesame oil, garlic chili paste, garlic, chopped ginger, and green onions, cook for 3-5 minutes to release all of the flavors.
Add ground chicken and cook until no longer pink, 5-7 minutes. Stir everything together so that chicken gets coated well.
Add reserved sauce mixture and simmer for 15-20 minutes, stirring occasionally.
To thicken sauce, mix cornstarch with equal parts water to create a slurry; add to chicken and sauce mixture. Cook until thick. Serve in iceberg lettuce leaves.
Recipe by Bear In The Pantry at https://bearinthepantry.com/wp/chicken-lettuce-wraps/