Step 1 Place broccoli in a microwave-safe dish and microwave for 1–2 minutes, or until florets are just tender, then set aside.
Step 2 Spray a large non-stick frying pan with olive oil and set over medium–high heat. Add chicken mince to pan and cook, stirring, for 3 minutes, or until browned and cooked through. Remove mince from pan and set aside.
Step 3 Spray same frying pan with olive oil again. Add eggplant to pan and cook for 4–5 minutes, or until cubes are soft and golden. Add reserved cooked broccoli florets with coleslaw, ginger and chilli; cook, stirring, for 2 minutes.
Step 4 Mix hoisin sauce with 1/4 cup hot water in a small bowl. Add hoisin mixture to frying pan with reserved cooked chicken mince and stir. Remove pan from heat.
Step 5 Microwave rice and chia blend according to packet instructions. Separate 4 of the large outer iceberg leaves for lettuce cups.
Step 6 Spoon chicken and eggplant mixture into lettuce cups, and serve with a side of rice and chia.