In a small bowl, whisk together the honey (or agave), fish (or soy) sauce, hoisin sauce and rice vinegar. Reserve.
In a large sauté pan, heat the oil over medium heat. Add the onion and garlic, and cook until soft. 4 to 5 minutes.
Add the chicken and cook until browned, about 5 minutes.
Stir in the red bell pepper and reserved sauce. Continue cooking until the chicken is fully cooked, about 5 minutes.
Serve the chicken in a shallow dish alongside a plate of the lettuce leaves. Fill the leaves with the chicken mixture, and top with a sprinkling of basil and almonds.