1-First, heat 1 tablespoon avocado oil in a large skillet over medium-high heat and add the diced shallot, cooking it for 2 to 3 minutes until it softens.

2-Next, toss in the minced garlic, Thai chili peppers if you’re using them, minced ginger, and the white and light green parts of the scallions. Sauté for about a minute until everything smells amazing, then transfer that mix to a bowl. If the skillet needs more oil, add it before reducing the heat to medium and adding the ground chicken, breaking it up as it cooks for 12 to 15 minutes until it’s golden brown. Don’t forget to season with salt and pepper.

3-Once the chicken is ready, stir back in the aromatic mixture along with 2 tablespoons sweet chili sauce and sriracha if you want extra heat. Let it simmer on low for 15 minutes, tasting and adjusting as needed. In another bowl, combine the thinly sliced Napa cabbage with 2 teaspoons sesame oil, add the diced cucumber and avocado, season with salt, and gently massage it all together before dividing into bowls.

4-Finally, top your veggie base with the chicken mixture and garnish with the dark green parts of the scallions, crushed peanuts, and sesame seeds. Serve with lime wedges for a fresh twist.