Chop the chicken thighs into bite-sized pieces and transfer them to a zip lock plastic bag along with the ingredients for the marinade. Seal it up, shake it all around and refrigerate at least 20 minutes (ideally overnight).

Add the avocado oil to a large skillet with a deep lip and heat over medium-high. Add the onion and sauté, stirring occasionally, until onion has softened and begins to turn translucent, about 8 minutes. Stir in the chopped cabbage to the skillet - this will likely overflow the skillet at first. Stir as best you can, then cover. Cook until cabbage has wilted and begins cooking down, stirring occasionally, about 3 to 5 minutes.

Remove the cover and add the remaining ingredients except for the zucchini, and stir well. Continue cooking until cabbage begins turning golden-brown around the edges and begins sticking to the skillet, about 5 to 8 minutes.

Push the cabbage stir fry off to one side of the skillet and add the chopped chicken (including the marinade). Allow the chicken to brown undisturbed for 3 to 4 minutes before stirring it into the rest of the stir fry. Add the chopped zucchini. Continue cooking, stirring frequently, until the chicken is cooked through, much of the liquid has burned off, and zucchini is tender, about 5 to 8 minutes more.

Serve in big bowls with a sprinkle of sesame seeds, and enjoy!