Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble. Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside. Meanwhile in a small bowl, whisk together hoisin, tamari, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely. Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!