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

2-Add more oil to the skillet if needed. Reduce heat to medium, add ground chicken, and cook for 12 to 15 minutes, breaking it up and cooking until golden brown. Season with salt and pepper.

3-Return the aromatics to the skillet, toss to combine. Add sweet chili sauce, sriracha (if using), and toss to coat. Simmer on low heat for 15 minutes, adjusting seasoning as needed.

4-Place Napa cabbage in a large bowl and drizzle with sesame oil. Add diced avocado and cucumber, season with salt, and massage the oil into the cabbage leaves. Divide the cabbage mixture between serving bowls.

5-Top the bowls with the cooked chicken mixture. Garnish with green parts of scallions, crushed peanuts, and sesame seeds. Serve with lime wedges.