Tea Smoked Chicken Thighs

1 tablespoon whole peppercorns

1 teaspoon five-spice powder

2 tablespoons kosher salt

1 pound boneless skinless chicken thighs

1/4 cup white rice

3 tablespoon black tea

2 tablespoons brown sugar

1/4 cup plus 2 tablespoons medium-dry sherry

2 tablespoons soy sauce

1 tablespoon peeled and minced fresh ginger

2 teaspoons toasted sesame oil

5 green onions (white and green parts), thinly sliced

1/4 cup chopped peanuts

1/2 head iceberg lettuce

Sriracha sauce or other Asian chili sauce, to taste

Juice of 1/2 lime

Toast the peppercorns in a dry skillet until fragrant, about 4 minutes. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine. Rub seasoned salt all over the chicken thighs. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
Bring the chicken to room temperature about 30 minutes before cooking.
Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil. Mix the rice, tea and brown sugar together and mound on the foil. Set a steamer on top, and evenly space the chicken on the rack. Cover and cook over high heat. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.
While the chicken cooks, whisk the sherry, soy, ginger, and sesame together in a small saucepan. Bring to boil over high heat, remove from heat and steep for 5 minutes. Brush over cooked chicken.
To serve: Dice the chicken into very small pieces. Toss with the scallions and peanuts in a medium bowl. Cut the lettuce leaves into 40 squares or triangular scoops. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken. Serve.