Slice chicken into small bit sized places and set aside.
Combine all ingredients in the marinade and toss the sliced chicken in the marinade. Let it marinade in the fridge for 1-2 hours.
Julliene the carrots and cucumbers and add to a bowl. Cover in pickling ingredients and set aside in fridge.
Once chicken is done marinating add ghee to a medium-high heat pan and add the chicken to the pan.
Allow the chicken to cook through and crisp up (as seen in video). This took us about 7-10 minutes.
Transfer chicken from pan to a bowl.
Cut the rib out of a swiss chard leaf and cut in half. Layer the two leave over one another.
Place 1/4 chicken, 1/4 vegetables, 1/4 sliced avocado and some cilantro (optional) onto one end of the leaf and roll it up, tucking in the side. You can use a tooth pick to reinforce the wrap!
Repeat with all the leave until you have four wraps. Serve with a side of Sriracha or additional peanut sauce. Enjoy!