Prepare the Chicken: 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 spoon. Cook for 6 to 8 minutes, until fully browned. If using a less lean meat, drain any excess grease and discard.

Sauté Aromatics: Reduce the heat to medium. Push the cooked chicken to one side of the pan. Add the diced yellow onion to the empty space and cook for 3 minutes until softened. Add the minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.

Combine and Sauce: Stir the chicken, onion, garlic, and ginger together. Add half of the sliced scallions to the mixture. In a small bowl, whisk together the ingredients for the sauce: soy sauce, rice vinegar, water, sesame oil, optional sweetener, and red pepper flakes.

Simmer Sauce: Pour the prepared sauce over the chicken mixture and stir thoroughly to coat. Cook for 1 to 2 minutes over medium heat, allowing the sauce to heat through and slightly reduce.

Add the Cabbage Slaw: Pour the entire bag of coleslaw mix into the pan. Toss quickly and thoroughly with the chicken and sauce mixture until the slaw is evenly coated.

Simmer and Finish: Reduce the heat to medium-low. Cover the skillet and allow the mixture to steam and wilt for 3 to 5 minutes, stirring once halfway through. The goal is for the cabbage to be tender-crisp, not completely mushy.

Taste and Serve: Remove the skillet from the heat. Taste the mixture and adjust seasonings if necessary (add a pinch of salt if needed, or extra rice vinegar for brightness). Serve the Egg Roll in a Bowl immediately. Garnish generously with the remaining fresh sliced scallions and toasted sesame seeds.