Heat sesame oil in a medium skillet. Add chicken and cook, stirring frequently for 5 minutes, or until browned and cooked through. Add ginger and cook for 1 minute more; set aside. Combine prune juice, honey, soy sauce and rice vinegar in a medium saucepan; cook over medium-high heat for 20 minutes or until glaze is thickened (mixture will thicken as it cools). Stir about half the glaze into the chicken to coat well; cook for an additional 5 minutes. Serve chicken in lettuce leaves and sprinkle with peanuts, cilantro and green onions, as desired. Serve remaining sauce on the side.