1-Heat 1 tablespoon avocado oil in a large skillet over medium-high. Add the diced shallot and cook 2 to 3 minutes. Add garlic, minced Thai chiles (if using), minced ginger, and the white/light-green parts of the scallions. Sauté 1 minute until fragrant. Transfer the aromatics to a bowl. Pat the chicken dry for better browning.

2-Add more oil to the skillet if needed, reduce heat to medium, and add the ground chicken. Cook 12 to 15 minutes, breaking up the meat, until golden-brown. Season with 1 teaspoon salt and pepper to taste. This builds flavor base for your chicken rice bowl.

3-Return the aromatics to the skillet. Add fish sauce (if using), 2 tablespoons sweet chili sauce, and 1 tablespoon sriracha (if using). Toss to coat and simmer over low heat about 15 minutes. Adjust seasoning as needed. Taste and add more sweet chili sauce for weeknight sweet chili chicken bowl perfection.

4-In a large bowl, combine the sliced Napa cabbage and 2 teaspoons sesame oil. Add diced avocado and cucumber, season with a little salt, and massage the oil into the leaves. Divide the cabbage mixture among bowls. For heartier version, cook coconut rice: rinse 1 cup jasmine rice, simmer in 1 can coconut milk plus water to cover by 1/2 inch for 15 minutes, fluff, and use as base in sweet chili chicken bowl with coconut jasmine rice.

5-Spoon the chicken mixture over the cabbage or coconut rice. Garnish with the minced green parts of the scallions, 1/4 cup crushed peanuts, and sesame seeds. Serve with lime wedges. Squeeze lime for brightness.