Melt butter in a frying pan. Add onions and sliced mushrooms. Cook 5 minutes or until lightly golden.
To the same pan, add minced garlic and ginger. Cook for 30 seconds. Add shredded chicken meat, paprika, chilli powder, and lemon juice. Season with salt and pepper. Mix well and cook on low for an additional 2-3 minutes. Set aside.
Spoon the chicken mixture into each cabbage leaf and top with shredded gouda.
Arrange stuffed cabbage cups on a plate, drizzle with mayo, sprinkle with chopped cilantro and enjoy!