In a bowl, toss broccoli florets in ½ tsp of oil, place on a baking sheet, and bake at 350F for 8-10 minutes, or until broccoli is crispy.
Meanwhile, in a large pan over medium heat, add the ground chicken and cook it thoroughly by breaking it up with a wooden spoon.
Once the chicken is cooked (about 5 minutes), transfer it into a bowl and drain any excess liquid before setting it aside.
In the same pan, over medium health, add white onions, ginger, and garlic and sauté until softened (about 5 minutes).
Add to the pan the cooked ground chicken, bell peppers, sweet chili sauce, and Sriracha sauce. Stir until ingredients are well combined, and red pepper has softened (about 5 minutes).
Remove from heat and transfer to a bowl for serving.
Serve chicken mixture in Romaine lettuce leaves, topped with crispy broccoli, optional toppings (lime wedges, carrots, green onions) and drizzle with peanut sauce.