• Season the chicken with the salt, pepper, paprika, garlic and onion powder. Heat a large skillet over medium heat and add the olive oil. Add the chicken and cook until browned and cooked through, flipping once or twice, about 6 to 8 minutes. Remove the chicken and place it in a bowl. Add the onion and brown sugar, stirring well to remove any brown bits from the pan. Cook, stirring occasionally for 5 minutes, or until golden brown. Stir in the pineapple and garlic. Cook for 5 to 6 minutes more, stirring often. Add the cashews and stir. Add the chicken back into the skillet and stir in the BBQ sauce. Let cook for another 5 minutes.
• To assemble the lettuce wraps, I like to put a piece of green leaf lettuce over the iceberg. You don’t need to do this but I like how it makes the wrap more “sturdy.” I like the iceberg for the refreshing crunch. I also love using butter lettuce! Add some sliced avocado into the lettuce leaves, then top with a few spoonfuls of the chicken mixture. Add the green onions, cilantro and a drizzle of BBQ sauce. Finish off with the drizzle of the yogurt cilantro sauce.

greek yogurt cilantro drizzle

• Add all ingredients to a food processor and blend until pureed. Drizzle over lettuce wraps.