Heat oil in a large non-stick wok or frying pan over a high heat. Add chicken and garlic. Stir-fry for 4-5 minutes, breaking up mince, until chicken is cooked.
Combine chilli jam, soy sauce, lime juice and 2 tablespoons water in a jug. Add to wok with rice. Stir-fry for a further 2-3 minutes or until well combined and hot. Remove from heat.
Add peanuts, carrot, tomatoes, cucumber and coriander leaves. Toss well to combine. Spoon into lettuce leaves to serve.

Thai chilli jam is available from the Asian food section in supermarkets. Replace with any type of Thai-style curry paste, if preferred. Check labels and choose the brand lowest in sodium.
You’ll need to cook ½ cup raw brown rice to make 1½ cups cooked rice. For a shortcut, use a 250g packet microwave brown rice and heat following packet instructions.