In small bowl, whisk together ¼ cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, 1 tablespoon almond butter, 2 teaspoons freshly grated ginger, and 1 tablespoon compliant hot sauce. Whisk vigorously until all ingredients are fully incorporated, then set bowl aside.
Heat large skillet over medium heat. When warm, add 1 tablespoon olive oil and swirl pan to coat evenly. When oil is hot and shimmering, add diced onion. Cook 3 minutes or until onion begins to soften, then add minced mushrooms. Cook another 3 minutes or until onion is translucent and mushrooms begin to soften. Add garlic and cook 30 seconds, or until garlic is fragrant, stirring constantly.
Add ground pork to skillet. Cook, crumbling with spatula or wooden spoon, until pork is browned. Add shredded carrots and cook, stirring constantly, until carrots begin to soften, approximately 3 minutes.
Pour prepared coconut amino mixture into skillet with ground pork. Stir until ingredients are incorporated, then add water chestnuts and green onions. Cook 3-4 minutes, stirring constantly, then remove skillet from heat. Season with salt and black pepper to taste and set aside.
Add all sauce ingredients to small bowl and whisk vigorously until ingredients are fully incorporated.
Assemble lettuce wraps by spooning 3 to 4 tablespoons of ground pork mixture into center of lettuce leaves or cups. Garnish with sesame seeds and thinly sliced green onions if desired, and serve immediately with prepared sauce.