Whisk together the ingredients for the sauce (soy sauce, rice vinegar, water/broth, sesame oil, optional sweetener, and red pepper flakes) in a small bowl. Set aside. Ensure scallions are sliced and divided.

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 necessary, drain and discard any excess grease.

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.

Stir the chicken, onion, garlic, and ginger together. Add half of the sliced scallions to the mixture. Pour the prepared sauce over the chicken mixture and stir thoroughly to coat. Cook for 1 to 2 minutes, allowing the sauce to heat through slightly.

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

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, but still have texture.

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