Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook 4-5 minutes until the edges begin to crisp and the chicken is nearly cooked through. You’ll hear the sizzle and notice golden bits forming.

Add the minced garlic and ginger; stir and cook about 30 seconds until aromatic, the fragrance filling the air.

Add the sliced onion, shredded cabbage and carrots; stir everything together and cook 2-3 minutes until the cabbage starts to wilt but still retains a slight crunch.

Pour in the soy sauce and rice vinegar, stirring to coat all the ingredients. Let the mixture simmer for 1-2 minutes until everything is glazed and warmed through.

Turn off the heat, drizzle the toasted sesame oil over the top, and stir. The sesame oil enhances the flavour with a nutty finish—don’t skip this final touch.

Divide the contents into four bowls. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately to preserve that crisp-tender texture and bright flavour.