Chicken Lettuce Cups

In a bowl or jar, combine hoisin, soy sauce, rice vinegar, and sesame oil and set aside. In a large skillet over medium heat, heat 1 tablespoon coconut oil and cook ground chicken on medium heat. Once browned, remove chicken from pan and set aside. Add remaining 1 tablespoon coconut oil to the pan and saute ginger, garlic, and half of the scallions until fragrant, about a minute. Add mushrooms, carrot, and cabbage to the pan and saute until softened. Return chicken to the pan and stir to combine. Pour sauce over mixture and combine. Serve in lettuce cups and top with remaining scallions.