Heat the avocado oil in a large skillet, wok, or Dutch oven over medium-high heat. Add the ground chicken and break it up with a wooden spoon. Cook for 6 to 8 minutes until the chicken is fully browned and no pink remains. Drain any excess grease from the pan, if necessary.

Reduce the heat to medium. Add the diced yellow onion to the skillet with the cooked chicken. Sauté for 3 to 4 minutes until the onion begins to soften. Create a well in the center of the pan and add the minced garlic and grated ginger. Cook the garlic and ginger for about 60 seconds until fragrant, stirring them into the chicken mixture afterwards.

Pour in the chicken broth or water, soy sauce (or tamari/aminos), and rice vinegar. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer for 1 minute.

Add the entire bag of pre-shredded coleslaw mix (cabbage and carrots) to the skillet. The skillet will look very full at this point. Toss the cabbage mixture thoroughly with the chicken and seasonings, using tongs to ensure everything is coated.

Cover the skillet and allow the mixture to cook for 3 to 5 minutes. The steam will help wilt the cabbage down quickly. Remove the lid and continue cooking for an additional 2 to 3 minutes, stirring frequently, until the cabbage reaches your desired tenderness. If you prefer a crunchier texture, cook for less time; if you prefer it softer, cook longer.

Remove the skillet from the heat. Drizzle the toasted sesame oil over the entire mixture. Taste the bowl and adjust the seasoning as needed, adding a pinch of salt or pepper if desired. If you used coconut aminos and prefer a sweeter flavor, a teaspoon of maple syrup or honey can be added here.

Divide the Chicken Egg Roll in a Bowl mixture among serving bowls. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately with a side of sriracha or chili garlic sauce for an optional kick of heat.