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In a dish, coat chicken with 2 tablespoons of the sauce, cover and chill for at least 2 hours or up to overnight.
Prepare a grill or grill pan for medium-high heat cooking. Grill chicken, flipping halfway, until just cooked through, 8 to 10 minutes. Brush peppers and lettuce with remaining 2 tablespoons sauce, and then grill, turning occasionally, until just tender and charred, 6 to 8 minutes for the peppers and about 2 minutes for the lettuce. Arrange lettuce on plates, and then thinly slice chicken and peppers and divide among the plates. Serve with more sauce on the side.