Season the chicken breasts with salt and pepper.
Heat a drizzle of avocado oil in a skillet over medium-high heat.
Add the chicken to the skillet and cook until browned and cooked through, about 6-7 minutes per side.
Remove the chicken from the skillet and let it rest for a few minutes. Once it's cool enough to handle, shred the chicken using two forks.
Return the shredded chicken to the skillet, reduce the heat to low, and stir in the BBQ sauce. Cook for another 2-3 minutes until everything is heated through.
To assemble the lettuce wraps, take a lettuce leaf, add a spoonful of the BBQ chicken, top with shredded carrots, and sprinkle with fresh cilantro. Drizzle with a little more BBQ sauce, if desired.
Repeat with the remaining ingredients. Serve immediately.
