Step 1

Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add the shallot and cook for 2–3 minutes. Add the garlic, chili peppers, ginger, and minced white parts of the scallions. Sauté for 1 minute until fragrant. Transfer to a bowl.

Step 2

Add another drizzle of oil to the skillet if needed. Turn the heat to medium and add the chicken. Fry the chicken for 12–15 minutes, breaking it up as it cooks, until golden brown. Season with salt and pepper.

Step 3

Return the fried aromatics to the skillet and toss to combine. Add the fish sauce, sweet chili sauce, and sriracha if desired. Toss to coat and turn the heat to low. Simmer for 15 minutes. Taste and adjust seasonings to your preference.

Step 4

Place the Napa cabbage in a large bowl and drizzle with sesame oil. Add the avocado and cucumber. Season with salt and use your hands to massage the oil into the leaves. Divide the vegetables between shallow bowls.

Step 5

Pile the chicken on top of each bowl. Garnish with the minced green parts of the scallions, crushed peanuts, and sesame seeds. Serve with lime wedges. Enjoy!