Cook strawberries on a heated griddle or grill pan and cook for about 1 minute on each side, until grill marks form. Remove from the pan and set aside.
In a small bowl, whisk soy sauce, garlic, ginger, lime juice, maple syrup, sesame oil, and corn starch until well combined. Set aside.
Remove extra moisture from the drained chickpeas by placing them in a clean kitchen towel and patting them dry.
Heat avocado oil in a medium sauté pan over medium heat, then add red onions along with a pinch of salt. Sauté the onion for about 4 minutes, until softened.
Add the chickpeas and sauté for an additional 5 minutes.
Add the prepared sauce to the chickpea mixture and cook for 1-3 more minutes, stirring occasionally, until the sauce cooks down and thickens.
To assemble, take one lettuce leaf and top with ½ cup of the chickpea mixture and grilled strawberries.