Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine. Add green onion, water chestnuts and bamboo shoots into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Meanwhile heat up some oil in a wok or frying pan and when it is very hot, toss in the rice vermicelli until puffed, it won’t take long at all. Top the chicken mixture with chopped peanuts and vermicelli and serve with lettuce leaves.