To make the chicken and vegetables, sauté the pancetta in a large skillet over medium-high heat until crisp. Remove and drain on paper towels. In the same skillet, heat 1 tablespoon olive oil and saute the chicken breasts until just done which is about 15 minutes. Season with salt, pepper. Remove the chicken from the skillet and keep warm. Add the onions and garlic to the skillet. Saute until translucent, about 5 minutes. Remove from the skillet. Chop the chicken and combine with the onion mixture.
To the same skillet, add the mushrooms and hatch chile peppers and saute until just cooked. Remove.
Pour in the white wine and reduce by half. Then add the balsamic vinegar and Not Ketchup Tangerine Hatch Chile sauce and cook, stirring, until the sauce becomes a glaze, about 5 minutes. Return the mushroom mixture and chicken to the skillet. Stir to coat with the glaze.
Fill lettuce cup with chicken mixture and drizzle with Not Ketchup Tangerine Hatch Chile Sauce. Sprinkle with Hatch Chile Powder to bring up the heat level to your liking.