Heat oil in large cast-iron skillet over medium-high heat. When oil ripples, add chicken, season with salt and pepper, brown and crumble, then add leeks, chilies, celery, garlic and ginger, stir 2 minutes. Add stock, hot sauce, honey, soy and Worcestershire sauces, then reduce heat to low and keep warm. Add lime, peanuts and cilantro to serve.
Heat a griddle or grill over high heat and char corn on the cob evenly all over, about 6-7 minutes.
In a food processor combine zest and juice of lime, cilantro, mint, garlic, salt, pepper, cumin, oil and honey, process to form vinaigrette.
Coarsely scrape the corn from cobs and toss with jalapeño, onion and dressing to combine.
Serve the chicken and peanuts with lettuce for wrapping and pass the corn.