Chicken Lettuce Wraps

Make the sauce: Add peanut butter, honey (see note 2), olive oil, water, rice vinegar, soy sauce, pepper, and cayenne (if using) to a small, powerful blender. Blend until smooth. Refrigerate while preparing the rest of the recipe.

Chicken: Slice the chicken breasts in half horizontally and lightly pound to an even thickness. Season both sides with cumin, turmeric, salt, and pepper.

Heat butter and olive oil in a very large nonstick skillet over medium-high heat. Once the butter is melted, add the chicken in an even layer. Cook for 3 minutes, flip, then cook another 2 to 4 minutes, or until cooked through. Transfer to a plate and let rest for 5 to 10 minutes, then thinly slice against the grain or dice into small pieces.

Veggies: While the chicken cooks, slice the pepper, carrots, and cucumber into matchsticks and finely chop the peanuts.

Assemble: Wash and thoroughly dry the lettuce leaves. Divide the chicken evenly among the 12 leaves, then top with bell pepper, carrots, cucumber, and peanuts. Finish with fresh cilantro, drizzle generously with peanut sauce, and serve right away with lime wedges on the side.