Chop chicken into 1/2 inch chunks. Season with salt and pepper.
Heat 1 Tablespoon avocado oil in a saute pan. Add minced onions and cook for ~3 minutes. Saute chicken for 8-12 minutes. Add 1 teaspoon curry powder while cooking.
While the chicken is cooking, peel and shred one carrot.
Let the chicken cool for ~5 minutes. In a separate bowl, mix yogurt, mayonnaise, golden raisins, walnuts, shredded carrot, 1 teaspoon curry powder, and salt/pepper to taste. Add chicken and mix well.
Serve in romaine lettuce leaves. This lunch is delicious served either warm or cold.