Five-Spice Chicken Lettuce Wraps

Directions

1. In a bowl or shallow dish, combine the first 4 ingredients and ½ teaspoon salt. Add chicken and turn to coat. Cover and refrigerate 8 hours or overnight.
2. In a small saucepan, combine vinegar, water, sugar and remaining 1/2 teaspoon salt. Bring to a boil; whisk until sugar is dissolved. Remove from heat. Place carrots in a small bowl; pour vinegar mixture over top. Refrigerate 8 hours or overnight.
3. Drain chicken, discarding marinade. On a lightly oiled rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Cool slightly; slice into strips.
4. Divide chicken among lettuce leaves; top with pickled carrots, green onions and cilantro. Sprinkle with coconut if desired.