Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it into small bits, until it's browned and fully cooked. Transfer the chicken to a plate and set it aside.

Sauté the Veggies: Add the second tablespoon of olive oil to the same skillet. Toss in the cabbage, carrots, ginger, and garlic. Stir-fry for 5-7 minutes until the veggies soften while retaining a bit of crunch.

Make the Sauce: In a separate bowl, whisk together coconut aminos, sesame oil, rice wine vinegar, hoisin sauce, and chili garlic sauce.

Bring It All Together: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss everything for 2-3 minutes until everything is evenly coated and heated through.

Serve and Garnish: Serve the dish hot, topped with sesame seeds and sliced green onions if desired. Pair it with rice or enjoy it as-is for a low-carb meal.