Blend all the ingredients for the marinade until smooth. Place the chicken in a large ziplock bag and cover with the marinade, moving it around with your hands to coat all parts of the chicken. Marinate at room temperature for at least 1 hour (do not marinate longer than 12 hours - the pear and coconut aminos will begin to break down the chicken and it will become rubbery and gross).
Place a large skillet over high heat. Working in batches, sear the chicken until cooked, about 10 minutes for each batch. Most of the marinade should be absorbed!
Assemble wraps: place cabbage, rice, carrots, cucumbers, chicken, and sesame seeds inside each lettuce leaf. Drizzle with sriracha if you like some zing!