In a small sauce pan combine chicken broth, peanut butter, 1/2 Tbs. chili sauce, honey 1 Tbs. soy sauce, 1/2 Tbs. ginger, and 1 clove crushed garlic and simmer over medium heat.  Stir occaionally until sauce becomes smooth and thickens 6-8 minutes.

Heat a large skillet over medium heat.  Spray with oil and cook chicken until cooked breaking it up as it cooks.  Add the chili sauce, remaining garlic and ginger and cook for 1 minute.  Add soy sauce and cook 1 minute.  

Add the carrots and 1/2 of the acallions and cook until crisp 2 minutes.   Set aside.

Divide the chicken mixture between the 8 leaves, top with cabbage, scallion and drizzle with peanut sauce.  

Garnish with chopped peanuts and cilantro.

Serve with lime wedges.