Heat the avocado oil over medium-high heat in a large nonstick skillet. I recommend using a 12-inch skillet with a deep lip or a large pot so that you have enough room for all of the ingredients.

Give the skillet a few minutes to warm up, then transfer the chopped chicken to the skillet and arrange it in a single layer. Allow the chicken to cook undisturbed for a few minutes to allow the chicken to become golden brown before stirring. Continue cooking until chicken is cooked through. Transfer the chicken to a plate and set it aside until ready to use.

Pour the sesame oil into the same skillet you used to cook the chicken. Transfer the shiitake mushrooms to the skillet and saute for 3-5 minutes, until the mushrooms begin to soften and the white parts begin turning brown.

Add in the sliced cabbage and minced garlic. Saute for a minute or two before adding the sauce ingredients (hoisin sauce, oyster sauce, coconut aminos, and rice vinegar). Stirring occasionally, cook until the cabbage has softened to your desired doneness. This takes about 8 to 12 minutes.

While the cabbage is cooking, scramble the eggs and transfer the cooked eggs to the same plate as the chicken.

Once the shredded cabbage has reached your desired level of doneness, stir in the bamboo shoots, cooked chicken, scrambled eggs, and green onions (scallions). Cook for a few minutes, stirring constantly, until everything is cooked through.

Serve in big bowls with a sprinkle of sesame seeds, and enjoy! If you'd like, serve the bowls with extra hoisin sauce.