In a large skillet over medium heat, combine the chicken and 1/2 of the coconut aminos, salt and pepper. Brown the chicken. Remove from the skillet and set aside.
In the same skillet, heat the olive oil and saute the garlic. Be sure to keep the garlic moving on the pan so it doesn't burn. Add the cauliflower, onion, and peppers. Saute until tender.
Add the cooked chicken back into the skillet. Add remaining coconut aminos and basil. Stir to combine.
Fill each lettuce cup with 1/4 cup of the chicken mixture. Serve with brown rice.