Heat the avocado oil over medium-high heat in a large skillet (I recommend a 12-inch skillet with a deep lip) or thick-bottomed pot such as a Dutch oven. Allow the oil to heat up for a minute or two, then add the chopped onion. Sauté the onion for 3 to 5 minutes, or until it begins to soften.
Add the chopped cabbage and cover the pot or skillet. Cook, stirring occasionally, until the cabbage has wilted, about 8 to 10 minutes.
Stir in the grated carrot, bell pepper, ginger, and garlic.
Scoot the vegetables off to one side of the pot (or skillet) and add the chopped chicken. Allow the chicken to brown for 5 to 8 minutes, giving it a stir or two while keeping it separate from the vegetables. After the chicken has browned, stir it into the vegetables.
Cover the pot and continue cooking, stirring occasionally, until the chicken has cooked through, about 8 to 15 minutes.
Add in the sauce and stir well until everything is coated with sauce. Stir in the green onions.
Taste the meal for flavor and add more liquid aminos (or soy sauce), vinegar, sea salt (or kosher salt), black pepper, etc. to your personal taste.
Serve Thai Chicken and cabbage in large bowls, and enjoy! I like serving the recipe with fresh lime wedges so I can drizzle a little fresh lime juice over everything. I also add a little extra liquid aminos to my bowl.