In a small bowl, whisk together soy sauce, cooled coffee, miso paste, rice vinegar, and sesame oil until miso is fully dissolved. Set aside.

Heat a large non-stick skillet over medium-high heat. Add avocado oil and swirl to coat.

Add ground chicken. Cook, breaking it apart with a wooden spoon, for 4-5 minutes until no longer pink. The meat should sizzle but not brown aggressively.

Reduce heat to medium. Add shallot, garlic, and ginger. Cook 1 minute until fragrant, stirring constantly to prevent burning.

Pour the coffee-miso mixture into the skillet. Stir to coat the chicken evenly. Bring to a gentle simmer—look for small, lazy bubbles across the surface, not a rolling boil.

Let simmer 2-3 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. The chicken should look glossy, not wet. If it looks dry, add a tablespoon of water.

Remove from heat. Stir in red pepper flakes if using. Taste and adjust with a pinch of salt if needed (miso and soy are already salty).

To assemble: Lay a lettuce leaf flat. Spoon about 2 tablespoons of the chicken mixture into the center. Top with shredded carrots, green onions, and sesame seeds. Fold like a taco and eat immediately.